Double Chocolate Banana Muffins

 These moist and fluffy double chocolate banana muffins are a delicious start to your day! Chocolate and bananas, with cinnamon and ginger spices, are superb and classic flavour combinations, but even more divine with added dark chocolate chunks. You’ll find it really hard to stop at just one!

These are not just your regular muffins.

Oh no… these are double chocolate banana muffins made with cocoa and chocolate chunks. Which can only mean you’re in for a whole lot of extra chocolatey, banana-ey goodness with melty, gooey chocolatey bits!

INGREDIENTS

Metric

US Customary

120 g plain flour

40 g cocoa powder (not Dutch-processed)

½ tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp salt

80 g unsalted butter melted

125 g brown sugar

50 g oil use neutral-flavoured vegetable oil, or coconut oil

1 egg large (56 – 60 g each)

1 tsp vanilla extract optional

150 g mashed bananas

200 g dark chocolate chunks

INSTRUCTIONS

Preheat oven to 215°C (420°F) with a rack positioned in the centre of the oven. Line a muffin tray with muffin liners. Note: I used 2 inches (base) x 1¼ inches (height) muffin liners which makes 12.

In a large mixing bowl, combine flour, cocoa, baking soda, baking powder, cinnamon, ginger and salt. Stir thoroughly with a whisk to mix well and break down any clumps. Set aside.

In another mixing bowl, combine melted butter, sugar, egg, oil, and vanilla extract (if using). Stir vigorously with a clean whisk. Do as much stirring as you need at this stage to get a smooth mixture.

Add the mashed bananas and stir until well combined.

Make a well in the centre of the dry mixture. Gently pour the wet mixture into the well.

Using a spatula or wooden spoon, gently fold to combine the two mixtures,using as few folds as possible. Scrape the bottom of the bowl as you fold, 'cos this tends to get missed in the first few folds. The mixture should feel thick and lumpy. Note: Do not over-mix. Only fold until you barely see any specks of the dry mixture. It's okay if you missed a spot or two.

Lastly, fold in the chocolate chunks. Again, do this with as few folds as needed.

Using a cookie scoop or spoon, fill the muffin liners until ¾-full.

Bake on the middle rack in the oven at 215°C (420°F) for 5 – 6 mins. Lower the temperature to 180°C (356°F) and bake for another 12 – 14 minutes. Baking time will vary depending on the size of muffin moulds/cups. Test with a bamboo or metal skewer by inserting into the center of the muffin. When it comes out barely clean, the muffins are done (a bit of moist, but not wet, crumbs sticking is fine).

Note: Melted chocolate can be mistaken for uncooked batter if it sticks to the skewer. Test a few muffins just to be sure that the batch as a whole has baked through.

Once out of the oven, let muffins sit in the tray for 2 – 3 minutes only. Then remove – they will be hot so use an offset spatula to lift them out of the mould. Set on a wire rack to cool. Best eaten slightly warm.

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