Chocolate Banana Muffins

I’m not a huge fan of muffins, but these chocolate banana muffins are amazing… so moist and loaded with flavor! The banana taste complements perfectly the chocolate’s delicate bitterness and mellows it down. It’s a very moist batter, unlike other muffins I’ve made or tried before. This recipe is definitely a keeper and it has found a place in my recipe notebook!

I recommend using good quality ingredients for these chocolate banana muffins. The chocolate makes a huge difference and the dark kind yields some dark, delicious muffins with an intense chocolate taste, well balanced by the delicate banana taste and fragrance. It’s a recipe that has found its place in my all time favorite recipe folder not only due to all the reasons stated above, but also because these muffins can easily turn into the best cupcakes you’ve ever had. A chocolate whipped ganache would make an excellent match for these, although buttercream or whipped cream are not to be avoided either.

You might also like: Vegan Banana Muffins and Chocolate Banana Bread – Moist and Easy

Chocolate Banana Muffins

Whenever I have any bananas that no one wants to eat anymore, I recycle them in these moist and flavor-packed muffins that are a real treat and perfect for your every day dessert break.

Servings :12 pieces

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 100 g dark chocolate
• 2 ripe bananas
• 1 1/2 cup plain flour
• 1/4 cup dark cocoa
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 170 g butter (room temperature)
• 1 cup sugar
• 3 eggs
• 50 g chocolate chips (optional)

Instructions

 

• Melt the chocolate on a double boiler, then mix it with the two bananas, mashed. Set aside while you prepare the rest of the batter.
• Using an electric mixer, cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition. In a separate bowl, sift the flour with the cocoa, salt and baking powder, then incorporate it in the butter mixture, together with the melted chocolate and banana. Once they’re all fully incorporated, turn your mixer on high speed and mix for 1 minute. The batter will be fluffy and fragrant.
• Spoon the batter into your muffin cases (I ended up with 17 muffins from a batch, but it really depends on the size of the tin I suppose) and bake at 180-190C until they pass the toothpick test. Allow them to cool down completely before serving. Enjoy!

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