Double chocolate banana muffins

Double chocolate banana muffins are especially delicious served warm when the chocolate chunks have melted making them light, gooey and very chocolatey! They are perfect for packed lunches, parties, picnics or simply to enjoy at home. Similar to double chocolate cheesecake, these muffins are sure to be a hit with anyone who loves chocolate! 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 eggs.
• 125 ml olive oil
• 3 large bananas (slightly overripe)

Equipment needed

• Two large baking bowls, one for the dry ingredients and one for the wet ingredients
• Kitchen scales
• Measuring jug
• Fork to mash the bananas
• Board and sharp knife to cut the chocolate into chunks (unless using chocolate chips)
• Teaspoon (5 ml spoon)
• Tablespoon to combine the wet and dry ingredients
• Electric whisk (optional)
• Muffin tin
• Muffin cases (approx 15 to 20)

How to make double chocolate banana muffins

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 275g (9.7 oz) flour into one of the baking bowls. Add 240g (8.5 oz) caster sugar, 3 teaspoons baking powder, 75g (2.6 oz) cocoa powder and 150g (5.3 oz) chocolate chips or chunks and mix all the dry ingredients together.

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). If underripe bananas are used the the mixture will be slightly drier and the muffins themselves will be drier too. Add three medium eggs and 125 ml (4.2 US fl oz) olive oil and mix the wet ingredients together.

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 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.

Tips

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.
3. The baked muffins are delicious reheated slightly, either in an oven or microwave, just enough to melt the chocolate chunks.
4. Why not add a topping of melted chocolate to make into triple chocolate banana muffins?