Comments on: Chocolate Banana Muffins

By: Stephen Bentley

Stephen Bentley — Sun, 19 Jul 2026 21:50:40 +0000

I let the mufgin mix rest in the bowl 10 mins before putting them into the lined muffin tin, this help to gey them to rise up even more . I also do a first bake at 430 f forb5 mins then take temperature down to 375 f for 27 mins

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 19 May 2026 14:39:23 +0000

In reply to april. We're so happy you both enjoyed them, April! Thanks for coming back to leave a review

By: april

april — Tue, 19 May 2026 03:46:02 +0000

I’m not a big fan of banana and chocolate flavored together, so it’s probably kinda weird that I made these muffins… but hey were very delicious and had a light, delicate flavor that my husband and I both loved. Thank you, Sam.

By: Sam Merritt

Sam Merritt — Mon, 27 Apr 2026 15:41:38 +0000

In reply to MISS LESLEY MERCY. Thank you so much for trying my recipe so much! I'm so glad you enjoyed it so much! :)

By: MISS LESLEY MERCY

MISS LESLEY MERCY — Sat, 25 Apr 2026 13:31:57 +0000

In reply to Anne. You use plain flour, so I would have thought you would use baking powder. But is Bi-carbonate soda in the UK anyway

By: MISS LESLEY MERCY

MISS LESLEY MERCY — Sat, 25 Apr 2026 13:29:02 +0000

I usually make banana loaf/cake
But I tried this and the muffins were so soft
I can taste the salt a bit so might put less in next time
I think one think you should do is weigh everything out and have all the ingredients ready for use

By: Sam Merritt

Sam Merritt — Mon, 13 Apr 2026 01:44:52 +0000

In reply to Casey. Thank you so much for trying my recipe, Casey! I'm so glad you enjoyed them so much! :)

By: Casey

Casey — Sun, 12 Apr 2026 15:04:55 +0000

In reply to Sam Merritt.

I bake – a lot! This is now my absolute favorite muffin recipe! Both the banana & chocolate flavors are equally prominent and they’re so moist.
Delicious!
Thank you!

By: Sam Merritt

Sam Merritt — Tue, 30 Sep 2025 19:52:43 +0000

In reply to Anne. Hi Anne! Great question! You’re right that baking soda starts reacting as soon as it’s mixed, but the reaction doesn’t finish instantly. It continues as the batter rests and especially once it hits the heat of the oven. That short rest also allows the flour to fully hydrate and the batter thicken a bit, which helps trap the bubbles for better lift.

By: Anne

Anne — Sat, 27 Sep 2025 16:32:00 +0000

These look great! Just curious: if the leavening agent in a recipe is single-acting baking powder or baking soda (and this recipe uses baking soda), I always thought resting the batter would not work, since that means the chemical reaction takes place as soon as the dry/wet ingredients are mixed (meaning, they won’t rise well in the oven). So why, in this case, is resting the batter actually better? Just wondering

By: Sam Merritt

Sam Merritt — Mon, 04 Aug 2025 17:26:21 +0000

In reply to Megan. Hi Megan! I actually have a chocolate muffin recipe I would recommend. :)

By: Megan

Megan — Sun, 03 Aug 2025 13:58:17 +0000

Hi! I made these and they were great! I’m wondering if there is something else I could substitute for the bananas to eliminate the bananas taste and just yield a chocolate muffin? Thanks for any insight!

By: Sam Merritt

Sam Merritt — Tue, 17 Jun 2025 14:43:23 +0000

In reply to Julia Cebreros. Hi Julia! I'm glad you were able to enjoy them still! Sometimes different brands of liners stick to the muffins. :(

By: Julia Cebreros

Julia Cebreros — Sat, 14 Jun 2025 03:16:52 +0000

Hi Sam, I just made these, they’re so moist and delicious!! but the bottoms stuck to the liners, no idea why, also it made 24 muffins!

By: Sam

Sam — Tue, 29 Apr 2025 02:15:12 +0000

In reply to Alamrin. I haven't personally tried it, but wheat flour is much thirstier and will likely alter the muffins pretty substantially. I can't say for sure how they would turn out. :(

By: Alamrin

Alamrin — Fri, 25 Apr 2025 14:36:58 +0000

In reply to Sam. could I use whole wheat flour instead?

By: Sam

Sam — Tue, 15 Apr 2025 16:24:47 +0000

In reply to Tricia. I'm so glad they were such a hit, Tricia! :)

By: Tricia

Tricia — Sat, 12 Apr 2025 21:31:48 +0000

As usual, Sam, your recipe is perfect! Absolutely delicious….. Thank you for teaching us so much. Everyone loved!

Trish

By: Sam

Sam — Tue, 08 Apr 2025 17:27:00 +0000

In reply to Graciella. Hi Graciella! If you use Dutch process cocoa, you may have issues with the muffins rising, since this recipe relies on baking soda (and acidic natural cocoa) for its rise. :)

By: Graciella

Graciella — Sun, 06 Apr 2025 11:12:38 +0000

Hi Sam! I enjoy your YT channel very much. I will be sure to message you when I have tried your recipes! I appreciate the testing you do before offering them to us!
I do not seem to be able to find natural cocoa powder , only Dutch processed. How might I use this instead? Any changes to be made to the recipe? Thank you so much! I have quite a few brown bananas that need a purpose!

By: Sam

Sam — Thu, 03 Apr 2025 17:25:55 +0000

In reply to KT. I'm so glad you enjoyed them so much! :)

By: KT

KT — Thu, 03 Apr 2025 16:15:18 +0000

I’m normally not a fan of muffins made with natural cocoa (much prefer Dutch process) but these were spot on perfect. I’m also easily distracted while baking and love how your videos seem particularly suited to my occasional inattentiveness. 😂 Best muffins I’ve made in a long time!