Thermomix Chocolate Banana Muffins
Ripe banana muffins with greek yoghurt, honey, and melted coconut oil mixed in a Thermomix. Studded with chocolate chips and baked until set. Tender crumb with cocoa flavour throughout, ready in under 30 minutes.
Ingredients
- 3 bananas, ripe
- ⅓ cups greek yoghurt
- 4 tbsp honey
- 2 tsp vanilla extract
- 5 tbsp coconut oil, melted
- 1 egg
- 1 ¾ cups all-purpose flourall-purpose flour1:1adds glutenFull guide →
- 1 tsp bi-carbonate soda
- 2 tbsp cocoa powder
- salt, pinch
- 4 ½ oz chocolate chips, or chocolate chopped into chunks
Instructions
- 1
Preheat oven to 375°F fan-forced and line a 12-hole muffin tin with cases.
- 2
Place bananas into Thermomix bowl and mix at Speed 6. Scrape down sides and repeat.
- 3
Add greek yoghurt, honey, vanilla extract, melted coconut oil and egg. Mix at Speed 4 until combined.
- 4
Add all-purpose flour, bi-carbonate soda, cocoa powder and salt. Mix at Speed 4. Scrape down and mix for a further 2-3 seconds until just combined. Do not over-mix.
- 5
Fold through half the chocolate chips with spatula.
- 6
Divide mixture between muffin cases, filling two-thirds full. Sprinkle remaining chocolate chips on top.
- 7
Bake until cooked through.
- 8
Cool in tin for 5 minutes, then transfer to wire rack to cool completely.
Tips
Do not over-mix the batter after adding dry ingredients to avoid tough, dense muffins.
Use ripe bananas with brown spots for maximum sweetness and natural binding.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Prepare batter up to 2 hours ahead, cover and refrigerate. Bake fresh when ready. Unfrosted muffins freeze well for up to 3 months.
Serve warm or at room temperature with coffee or tea.
Common Mistakes
Do not over-mix the dry ingredients to avoid tough muffins with a dense crumb.
Do not use green bananas to avoid insufficient sweetness and weak binding.
Do not skip cooling in the tin before transferring to avoid muffins falling apart.