Chocolate banana muffins

Chocolate banana muffins are light and moist muffins made using mashed banana and are perfect for a snack or teatime treat.

They are a great way to use up ripe or overripe bananas helping you to reduce waste and also stock your freezer with cakes at the the same time.

They can be served either warm or cold. Similar to this recipe for carrot cake muffins they are perfect for packed lunches, picnics or simply to enjoy at home as a dessert or with a cup of tea or coffee.

If you are looking for other easy chocolate recipes you may also like to try double chocolate cheesecake, prepare no churn chocolate ice cream, make your own chocolate salami, or try this recipe for chocolate tiffin.

The quantities in this chocolate muffin recipe will make around 15 to 20 muffins.

Ingredients

• 275g plain flour (all purpose flour)
• 75g cocoa powder
• 240g caster sugar
• 3 rounded teaspoons baking powder
• 150g chocolate chips or chocolate bar cut into chunks
• 3 medium or large eggs
• 125 ml olive oil
• 3 medium to large bananas (ripe bananas or slightly overripe)

How to prepare

Preheat the oven to 200^oC, 400^oF, gas mark 6.

If you are using squares of chocolate, start by cutting the chocolate into chunks using a sharp knife.

Weigh the flour into a bowl. Add the caster sugar, baking powder, cocoa powder and chocolate chips or chunks and mix (the dry ingredients).

Peel three large bananas, place in the second large bowl and mash using a fork. It is better if the bananas are slightly overripe and soft (but not so overripe that they are black). Add the eggs and olive oil and mix (the wet ingredients).

Add the wet ingredients to the dry ingredients and mix until everything is evenly combined.

Place the muffin cases in the muffin tin. Spoon the muffin mixture into each muffin case almost to the top, but leaving a little room for the mixture to expand when it bakes. If you are using a 12 muffin tin tray you will need to cook in two batches.

How to bake

Bake in the centre of the oven at 200^oC, 400^oF, gas mark 6 until they have risen and are firm to the touch. This is likely to take around 20 to 25 minutes. Remove from the oven and place the muffin tin on a wire cooling rack for about 5 minutes and then remove each muffin from the tin and place on the rack to cool.

To store

1. Store the muffins in an airtight tin where they will keep for around two to three days.
2. The muffins can be frozen in an airtight container or freezer bag. They can be defrosted either at room temperature or in a microwave.

To serve

1. The baked muffins are delicious reheated slightly, either in an oven or microwave, just enough to melt the chocolate chunks.
2. Add a topping of melted chocolate or chocolate frosting to turn your double chocolate banana muffins into triple chocolate banana muffins.

Tips

1. Use bananas which are ripe or slightly overripe. If underripe bananas are used the mixture will be slightly drier, harder to mix and the muffins themselves will be drier too.
2. If you are using a bar of chocolate cut into largish chunks so that the muffins for a more chocolatey flavour.

Other easy chocolate recipes