Whenever I have bananas sitting on the table looking all spotty and bruised, I would use them to make banana bread. While the bananas are not aesthetically pleasing at this time, they certainly taste the sweetest. Instead of the usual banana bread, I made chocolate banana muffins this time. I love making muffins and cupcakes. They are great for sharing and are easy to give away. Chocolate is one of my favorite ingredients because kids love it. I just have to bring them to my son’s play date with his friends and I can be sure these muffins will disappear into those little tummies in no time. These muffins are really easy to make and are great for breakfast too.
Here’s the recipe for chocolate banana muffins. Enjoy!
CHOCOLATE BANANA MUFFINS
Makes 12 muffins
Ingredients:
- 220 gram all-purpose flour, sifted
- 30 gram unsweetened cocoa powder
- 140 grams granulated white sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe large bananas, mashed well
- 2 large eggs, lightly beaten
- 113 grams unsalted butter, melted and cooled
- 1 teaspoon vanilla essence
- 80 gram semi-sweet chocolate chips
- Additional 10 gram chocolate chips for topping
Method:
- Pre-heat oven to 190°C and prepare muffin pan by greasing or filling with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
- In a medium-sized bowl, combine the mashed bananas, eggs, melted butter, and vanilla.
- With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. Fold in chocolate chips.
- Spoon batter into the prepared muffin pan. Sprinkle with additional chocolate chips on top.
- Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
- Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
