This is a print preview of "BANANA CHOCOLATE candied Ginger Muffins" recipe.

BANANA CHOCOLATE candied Ginger Muffins Recipe
by Foodessa

BANANA CHOCOLATE candied Ginger Muffins

Moist, aromatic and incredibly tasty. After having looked over a few similar banana chocolate muffin recipes, I decided to put my personal touch to please my expectations. Success with the perfect combination of ingredients.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Canada Canadian
Cook time: Servings: 12 muffins


  • . > American / Metric measures <
  • . DRY mix:
  • . 1 cup (150g) All-Purpose flour
  • . 1 cup (130g) whole wheat flour
  • . 1 tsp. (5ml) baking powder
  • . 1 tsp. (5ml) baking soda
  • . 1/2 tsp. (2.5ml) sea salt
  • . 3/4 cup (165g) granulated sugar
  • . 1/2 cup (120g) candied ginger, finely chopped
  • . 1/2 cup (70g) roasted almonds, coarsely chopped
  • . 3/4 cup (135gr bittersweet (65-70%) chocolate (coarsely chopped)
  • . WET mix:
  • . 1/2 cup (125ml) plain yogurt (2%+)
  • . 1-1/2 cup (350ml) ripe bananas (about 3 large), mashed
  • . 1/2 cup (125ml) vegetable oil
  • . 2 xLarge eggs
  • . 1 tsp. (5ml) vanilla extract
  • . 1 medium orange or lemon, finely zested (optional)
  • >>>Alternative ingredients: I certainly would substitute with shredded coconut as well as dried raisins or cranberries in this recipe without hesitation.


  1. . Position the rack in the center of the oven. Pre-heat the oven to 375F. Lightly oil the surface of the muffin pan and the paper liners into the cavities.
  2. . DRY MIX: In a large bowl, except for the chocolate, whisk together all the dry ingredients.
  3. . WET MIX: In a medium bowl, mash the ripe bananas and add to it the rest of the wet ingredients. Blend until well combined.
  4. . ASSEMBLY: Make a well in the dry ingredients and then add the wet mixture. Combine well and only until all traces of flour disappears. Last, fold in the chocolate. Do not over mix. Set aside.
  5. . BAKE for about 30 minutes. Remove the pan from the oven and wait only 5 minutes before removing the muffins and placing them onto a cooling rack.
  6. . STORING: If not planning to eat the muffins within the next two days, it's best to freeze them with their paper liners up to one months time. When re-warming, keep the paper liners on. Set the oven on very low for about 20 minutes.
  7. . Happy baking from Claudia's kitchen,