Mary Berry Banana and Chocolate Chip Muffins Recipe

This soft, moist Mary Berry Banana and Chocolate Chip Muffins is made with overripe bananas and dark chocolate chips and ready in 40 minutes. Pulling a warm muffin apart reveals gooey pockets of melted chocolate tucked inside the tender crumb. I love making a batch of these for weekend mornings.

Why This Classic Works

I used to struggle with dense muffins until I learned not to overmix the wet and dry ingredients. The secret to this classic bake is keeping a light hand and accepting a slightly lumpy batter.

Leaving those small lumps ensures the muffins bake up wonderfully light and airy every single time. It is a simple lesson that completely changed how I approach morning baking.

Mary Berry Banana and Chocolate Chip Muffins Ingredients

• 2 large overripe bananas, mashed
• 250g self-raising flour
• 1 tsp baking powder
• 100g caster sugar
• 2 large eggs
• 75g unsalted butter, melted
• 100ml whole milk
• 150g dark chocolate chips

How To Make Mary Berry Banana and Chocolate Chip Muffins

1. Preheat and prep: Preheat oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
2. Mix dry ingredients: In a large mixing bowl, whisk together the self-raising flour, baking powder, and caster sugar.
3. Combine wet ingredients: In a separate jug, whisk the eggs, melted butter, and milk, then stir in the mashed bananas.
4. Fold together: Pour the wet mixture into the dry ingredients, gently folding until just combined, then gently fold in the chocolate chips.
5. Bake: Divide the batter evenly among the muffin cases and bake for 20 to 25 minutes until well risen and golden on top.

Recipe Tips

• Use spotty bananas: The blacker the skin, the sweeter and more pronounced the banana flavour will be in the finished bake.
• Do not overmix: Stop folding as soon as the flour disappears to keep the texture soft and fluffy instead of tough.
• Cool in the tin: Let the muffins sit in the tin for 5 minutes before moving to a wire rack so they hold their shape properly.

What To Serve With Banana and Chocolate Chip Muffins

Serve these warm alongside a strong cup of coffee or English breakfast tea. They also pair wonderfully with fresh fruit or a dollop of Greek yoghurt for a more filling morning meal.

How To Store

Keep cooled muffins in an airtight container at room temperature for up to 3 days. You can also freeze them in a sealed bag for up to 3 months, thawing at room temperature when needed.

FAQs

Can I use plain flour instead?

Yes, but you will need to add 2 teaspoons of baking powder to the dry mix to ensure the muffins rise properly.

Can I use milk chocolate chips?

Absolutely, though dark chocolate chips help balance the natural sweetness of the very ripe bananas much better.

Why did my chocolate chips sink?

Tossing the chocolate chips in a tablespoon of flour before adding them to the batter helps suspend them during baking.

Can I make these dairy-free?

Swap the melted butter for a neutral oil like sunflower, and use a plant-based milk alternative like almond or oat milk.

Nutrition

• Calories: 240 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbohydrate: 34g
• Protein: 4g

Try More Recipes:

• Mary Berry Banana and Walnut Loaf Recipe
• Mary Berry Banana and Chocolate Chip Loaf Recipe
• Mary Berry Banana Cake Recipe