Rich, chocolatey muffins packed with chocolate chips and drizzled with even more chocolate. Don’t be fooled though, the banana shines through making these Chocolate & Banana Muffins even tastier!
Do you often have overripe bananas?
I am a huge fan of using bananas in baking. I have previously mentioned numerous times that I always seem to have a blackening banana or two lurking in the kitchen.
This used to be just because these poor neglected bananas hadn’t been eaten. However now, I do tend to deliberately leave bananas to blacken because I know how tasty they are in baking!
Bananas are perfect for baking
This then led to my Banana & Peanut Butter Muffins. I thought I was lacking a full on chocolate version, as chocolate goes so well with bananas in my opinion. Which is where these Chocolate & Banana Muffins came along!
You don’t need anything fancy for these muffins. They don’t take very long to make and definitely don’t take too much effort to make.
They would be a great, quick breakfast for during the busy week; or a lovely lunchbox of after school snack for children.
The drizzle is an extra touch of luxury
The chocolate drizzle over these Chocolate & Banana Muffins isn’t essential at all, but it does take them to another level. You cant get much easier than this drizzle either!
If you did want to freeze the muffins, I would either leave off the drizzle, or fully let it set before wrapping them up and admitting to yourself that you know the drizzle may not remain completely intact!
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Chocolate & Banana Muffins
Rich, chocolatey muffins packed with chocolate chips and drizzled with even more chocolate. Don't be fooled though, the banana shines through making these Chocolate & Banana Muffins even tastier!
- 125 g margarine
- 100 g light brown sugar
- 50 g dark brown sugar
- 2 eggs
- 200 g plain flour
- 50 g cocoa powder
- 2 tsp baking powder
- pinch of salt
- 250 g bananas (mashed)
- 3 tbsp semi skimmed milk
- 50 g milk chocolate
- ¼ tsp vegetable oil
Preheat the oven to 160ºC (fan assisted 180ºC non fan). Add 12 muffin liners to a muffin tin and set aside
Beat the margarine and sugar together for at least 5 minutes until pale and fluffy
Add the eggs and mix again
Add the flour, cocoa powder, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite
Mash the bananas roughly with a fork and add them to the mix along with the chocolate chips and milk. Mix until combined
Divide the mix between the 12 muffin liners and bake in the oven for 25-30 minutes or until a cocktail stick comes out clean
Allow to cool for around 10 minutes before removing from the tin and leaving to cool on a wire rack
Once cooled, melt the chocolate in the microwave. I do this by melting the chocolate for short bursts of time and stirring in between each burst
Add as much of the oil as you need to create a drizzling texture. Drizzle the chocolate over the top of each muffin
Dark, black bananas work best for this recipe.
Nutritional information is given as a guide only.