Chocolate and Banana are a match made in heaven, and this muffin is proof of that claim. Here’s a quick and easy recipe to have your chocolate fix this week.
Jump to RecipeChocolate Banana Muffins FTW! Okay, I will say this, I am not a fan of bananas. I don’t like how they taste, and if I had the option, I would avoid it. But then again, I’m not much of a fruit person. So the only way I eat bananas is when they are cooked to death in a classic jemput jemput, banana cake, or these chocolate banana muffins. Somehow, chocolate and bananas just sinnggg when you put them together.
Imagine sinking your teeth into a warm, freshly baked muffin that’s the perfect blend of rich chocolate and sweet banana goodness. These muffins aren’t just about indulgence – they’re a delightful way to sneak in some nutrients too (or so I say).
Ripe bananas bring their natural sweetness and a bunch of good stuff like potassium and fibre. And when they team up with simple pantry staples like flour and cocoa, magic happens. These muffins are great for a cosy breakfast, a yummy afternoon treat, or a satisfying dessert after dinner. And don’t worry, this recipe isn’t rocket science.
Here’s how simple this recipe is:
- Melt butter
- Whisk it together with the wet ingredients
- Fold in the dry ingredients
- Stir through the chocolate chips
- Bake
- Apply to face
Can it be any easier?
Butter or Oil?
When it comes to crafting the perfect batch of muffins, the choice between using melted butter and oil is like a crossroads on the path to flavour and texture. Each option brings its unique charm to the baking process, resulting in muffins that are subtly distinct yet equally delicious.
Melted butter, with its rich and luxurious character, imparts a delightful depth of flavour to your muffins. It creates a tender crumb and a slightly denser texture, reminiscent of a classic bakery-style treat. This choice is perfect if you’re seeking muffins that are a delightful balance between hearty and heavenly.
On the other hand, oil offers a different kind of magic to your muffin mix. Its neutral nature lets the other flavours shine, making it an excellent canvas for showcasing the star ingredients, like ripe bananas and chocolate chips in our case.
The use of oil results in muffins that are incredibly moist and light, practically melting in your mouth with every nibble. If you’re aiming for muffins that lean more towards the side of delicate and melt-in-your-mouth, oil might just be your secret ingredient. I also find that baked goods that use oil tend to stay moist longer, especially when left in the fridge.
Not a fan of banana? Here’s a recipe without the fruit!
So which would you prefer?
Both melted butter and oil have their merits, offering a world of possibilities for your muffin-making endeavours. So, whether you’re after the cosy, nostalgic comfort of butter or the ethereal tenderness of oil, your choice will shape the final personality of your muffins.
Let’s get cracking with the recipe, shall we?
Chocolate Banana Muffins
Course: DessertDifficulty: Easy12
cupcakes15
minutes15
minutesChocolate and Banana are a match made in heaven, and this muffin is proof of that claim. Here’s a quick and easy recipe to have your chocolate fix this week.
You’ll need;
90g butter, melted
165g brown sugar
1 large egg
1 tsp vanilla
200g mashed banana
40g cocoa powder
1 tsp baking powder
1 tsp baking soda
150g chocolate chips
You’ll need to;
- Start preheating the oven to 200°C, fan. Line 12 muffin cups with paper cases. Set aside.
- Combine the butter, brown sugar, egg and vanilla by whisking together. When the mixture looks thick and inviting, add the mashed bananas and whisk enough to distribute the chunks evenly.
- Add in the plain flour, baking agents, and cocoa powder and fold in three-quarters of the way with a wooden spoon or rubber spatula. Add the chocolate chips, and stir in till the last streaks of flour disappear.
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- Scoop out evenly (or as evenly as you can manage—I am NOT GOOD at this) into the waiting paper cases. Transfer to oven and bake for 3 minutes, then reduce the heat to 170°C and continue baking for 13 minutes.
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- Insert a toothpick into the mini cakes to see if most of the moisture has been wicked by the heat. If a teeny bit of damp cake is sticking to the skewer or toothpick, it’s still safe to remove.
- Leave in the trays for about 5 minutes, then transfer to a wire rack to cool completely. Dive in. Or, if you’re like me and can’t wait, then just dive in once out of the oven. The roof of your mouth will burn, you have been warned. But will it be worth it? Most definitely.
Notes
- You can use a mix of white and milk chocolate chips if you’re looking to add some dimension to this dark beauty.
- Avoid overmixing! The batter should be lumpy, and never smooth, when making muffins. As long as the last bits of flour disappear, stop mixing.