The Ultimate Treat: Banana and Chocolate Muffins with Creamy Cream Cheese Icing

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Are you looking for the easiest recipe for moist banana and chocolate muffins?

I got you!

Indeed, I’ve been making and perfecting this recipe for over a year and I’m now ready to share it with the world to enjoy!

Ingredients to Make Tasty Banana and Chocolate Muffins!

Dry Ingredients

1. All-purpose Flour

All types of flour would work great as this recipe is very forgiving. That being said all-purpose flour is the most available.

Brown Sugar

After testing white and brown sugar, I definitely prefer using brown sugar for this muffin recipe. That being said, if you do not have brown sugar in your pantry, just know that white granulated sugar works as well!

Chocolate Chips

I like using semi-sweet chocolate chips but that is just my personal taste.

Baking Soda and Baking Powder

Use products that are 6 months or less because after 6 months, they lose their power and you won’t have fluffy and moist muffins like you should.

Pinch of Salt

Regular table salt works perfectly. You could also use fine Himalayan pink salt

2 Ripped Bananas

Ripped bananas are rich in flavors and preferred for this muffins recipe to fresh and bright yellow bananas.

Wet Ingredients

3 eggs

You want to have your eggs at room temperature in your muffins.
✦✧Pro Tip To warm eggs, simply put them in a bowl with warm water (not boiling) for 10 minutes.

Vegetable Oil

Moist muffins can go without a little fat.

Milk or Nut Milk

I used oat milk in this specific recipe but any kind of milk will do.

Vanilla Extract

Icing ingredients

Cream Cheese

Side note: I have to you cream cheese without lactose and it works great as well! I tried both and the texture is the same.

Unsalted Butter

Butter is need for this one, it’s not a good idea to swap with margarine because it will alter the texture.

Powdered Sugar

Vanilla Extract

Equipment You’ll Need to Make Delicious Lemon Muffins

2 Mixing bowls

Spatula to mix

Measuring cups

Muffin Tin

Cooling Rack

The Easiest Homemade Bread Ever: A Step-by-Step Guide

Step 1 – In a mixing bowl, combine the room temperature eggs, oil, milk, vanilla extract, brown sugar and ripped babanas.

Step 5 – Bake at 350°F for 15 minutes, if still soft, leave in for a couple more minutes.

Step 6 – Take the muffins out of their pans and place them on the cooling rack for about 20 minutes.

How To Store Your Banana and Chocolate Muffins?

You can easily store your homemade bread in the fridge for 5 days in a closed container.
There are no issue either to keep your bread at room temperature, that being said, it might last less longer than 5 days on the counter.

How to Freeze Banana and Chocolate Muffins for Later

You can tightly wrap your muffins in plastic wrap and place it in the freezer for up to two months.

Why Are My Banana and Chocolate Muffins Soggy? Tips for Perfect Texture

There can be a couple factors that could explain the texture of your muffins.

My first rule into baking moist and fluffy muffins is to use fresh baking powder and fresh baking soda. Indeed, if you use products that were sitting in your pantry for more than 6 months, it will impact your result.

Over mixing your batter
This is another common mistake I see a lot and that I use to make myself.
Sometimes we think that the goal is to have the smoothest batter and we mix it so well that we destroy all the air bubble in it.
Therefore ruining the fluffiness of the muffins.

The Secret to Making Cream Cheese Icing That Stays Piped on Muffins

What’s the Best Chocolate to Use in Banana Muffins?

I say experiment with what you like the most! I tried, dark chocolate, sweet chocolate and semi-sweet chocolate.

My favorite for this recipe is definitely semi-sweet chocolate chips

If you make this recipe, make sure to Tag me! @simply.cath.kitchen I love seeing my recipe in other people’s homes!

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