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Chestnut and Chocolate Banana Muffins

After the indulgence of the holiday season, it’s often nice to strike a balance between comfort and healthier eating. These chestnut and chocolate banana muffins do exactly that. Naturally sweetened with ripe bananas, they contain no added sugar or oil, yet remain wonderfully moist, aromatic and satisfying. The chestnuts add a subtle festive note, while good-quality chocolate brings just enough indulgence to make these muffins feel like a treat rather than a compromise. They’re ideal for breakfast, brunch, lunchboxes or afternoon snacking – perfect for having something nourishing on hand when cravings strike.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 ripe bananas
  • 2 eggs
  • 1 cup plain flour
  • 1 cup jumbo rolled oats
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 2 tsp ground cinnamon
  • ½ cup chopped cooked chestnuts
  • ½ cup chopped good-quality dark chocolate

Method
 

  1. Preheat the oven to 180°C (or set your air fryer to 180°C).
  2. Mash the bananas in a large bowl using a fork or potato masher until mostly smooth.
  3. Add the eggs and mix well.
  4. Stir in the flour, oats, baking powder, mixed spice and cinnamon until fully combined.
  5. Gently fold in the chopped chestnuts and chocolate.
  6. Divide the batter evenly between 12 silicone muffin cases or a lightly greased muffin tin.
  7. Bake for 20–25 minutes, until golden and a skewer inserted into the centre comes out clean.
  8. Allow the muffins to cool slightly before removing from the cases.