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These Mexican Chocolate Banana Muffins are sweet, flavorful, and perfect enough to enjoy any time. Made with sweet and spicy Mexican chocolate to give them an incredible taste.
These delicious muffins are the perfect combination of banana and chocolate. They were inspired by my recipe for Chocolate Banana Muffins and if you cannot get enough of this amazing flavor combination, then try a Chocolate Banana Mocha Smoothie.
Fall is definitely off to a lovely start!
The mornings and nights are a little bit cooler. You find yourself pulling out those jeans and closed-toed shoes that were neglected during the summer months because the heat wouldn't let you even imagine bringing them out without sweating to death.
Can you tell that I am a huge fan of this season?
I love the weather this time of year. So I decided to give one of my previous recipes another go. This recipe was originally created by Food Network's Marcela Valladolid on the show Mexican Made Easy and it combines chocolate and banana into a delicious muffin. You can't go wrong with the combo.
Anyway, when I first gave this recipe a try I could not find Mexican chocolate, so I substituted semi-sweet chocolate instead with a little ground cinnamon and they turned out great. This time while strolling through Whole Foods, I was able to find Mexican chocolate, so I decided to give the recipe another try and share my experience with you.
Either way, this recipe is delicious.
Ingredient Notes
- Mexican chocolate - This comes in a pack of 2 disc and you will use them both for the recipe. Use a knife to chop the chocolate into smaller pieces. I decided to use the vanilla flavor, but use plain if you prefer.
- Bananas - Try to use 1 to 1 ½ cups of mashed bananas. This should be 2 large bananas or 3 medium size bananas. Make sure the bananas are ripe to add sweetness to the muffins.
- All-purpose flour - Plain flour is needed to make these muffins.
- Sugar - Granulate sugar or cane sugar work best.
- Baking powder - Be sure to check the expiration date before use.
- Salt - Kosher salt is what I prefer to use the most when it comes to baking, but any will work.
- Egg - A single large egg is all that is needed.
- Butter - Melt the butter and allow it to cool to room temperature before using.
- Milk - Whole milk.
Instructions
Begin the recipe by preheating the oven to 350 degrees F. and line a muffin pan with liners or spray with cooking spray. Set aside. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium-size bowl, stir together the bananas, egg, melted butter and milk until combined. The mixture will be thick and lumpy.
Pour the banana mixture into the bowl with the flour mixture and stir until combined, but be careful not to over mix.
Lastly, use a knife to chop the Mexican chocolate into smaller pieces. Stir into the muffin mixture until incorporated.
Pour the mixture into the prepared muffin pan, filling each well about ⅔ of the way. If you accidentally add too much, it is fine as they will not rise much.
Place the muffin pan into the oven and bake for 20 to 30 minutes, they will be lightly golden in color and brown around the edges.
Place the muffin pan on a cooling rack to cool for 10 minutes before removing the muffins from the pan to serve. Enjoy!
Storage
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You may also store the container in the refrigerator for up to 5 days. These muffins can also be frozen once they have completely cooled for up to 30 days.
Recipe
Mexican Chocolate Banana Muffins
Equipment
- Muffin Pan
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups banana, mashed
- 1 large egg
- 8 tablespoons butter, melted
- ¼ cup milk
- 2.7 ounces Mexican dark chocolate
Instructions
- Begin the recipe by preheating the oven to 350 degrees F. and line a muffin pan with liners or spray with cooking spray. Set aside.
- In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, ⅔ cup granulated sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- In a separate medium-size bowl, stir together the 1 ½ cups mashed bananas, 1 large egg, 8 tablespoons melted butter and ¼ cup milk until combined. The mixture will be thick and lumpy.
- Pour the banana mixture into the bowl with the flour mixture and stir until combined, but be careful not to over mix.
- Lastly, use a knife to chop the 2.7 ounces of Mexican chocolate into smaller pieces. Stir into the muffin mixture until incorporated.
- Pour the mixture into the prepared muffin pan, filling each well about ⅔ of the way. If you accidentally add too much, it is fine as they will not rise much.
- Place the muffin pan into the oven and bake for 20 to 30 minutes, they will be lightly golden in color and brown around the edges. Place the muffin pan on a cooling rack to cool for 10 minutes before removing the muffins from the pan to serve. Enjoy!
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Notes
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 10/06/2014. Updated 10/22/2021.
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Have any comments, questions, or other delicious ideas for these Mexican Chocolate and Banana Muffins? Please share them in the comments below!
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