Recipe: Chocolate-Filled Banana Muffins

So indulgent and delicious, you've never tasted banana muffins like this!


2 bananas
1 large egg, room temperature
? cup (80 mL) vegetable oil
½ cup (100 g) sugar
¼ cup (60 mL) whole milk
1 teaspoon vanilla extract
1 ½ cups (185 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup (45 g) chocolate sprinkles
nonstick cooking spray, for greasing pan
½ cup (85 g) semisweet chocolate chip
½ cup (120 mL) heavy whipping cream, hot


- Preheat the oven to 300°F (150°C).

- If your bananas aren’t already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.

- Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).

- Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.

- Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.

- Sift the flour, baking powder, baking soda, and salt into the banana mixture.

- Beat until just combined, being careful to not overmix.

- Use a rubber spatula to gently fold the chocolate sprinkles into the batter.

- Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.

- Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.

- Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.

- While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.

- Fill the muffins with the chocolate ganache.

- Chill the muffins in the fridge for at least 1 hour, until the center has set.

Recipe courtesy of Tasty