Chocolate Banana Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 large muffins
Ingredients
Dry Ingredients:
  • ¾ cup all purpose flour
  • ⅛ tsp salt
  • ½ cup white granulated sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp cocoa powder
  • ½ cup semi sweet chocolate chips
Wet Ingredients:
  • 2 tbsp milk (use dairy free milk for vegans and normal milk if you don't have vegan restrictions)
  • 2 tbsp yogurt ( use dairy free yogurt for vegans and normal yogurt if you don't have vegan restrictions)
  • ½ cup + 2 tbsp banana puree (from a large super ripe banana)
  • ¼ cup olive oil or canola oil
  • 1 tsp vanilla extract
  • Extra dark or semi sweet chocolate chips, for adding on top of muffins once baked
Instructions
  1. Pre heat oven to 350F and make sure oven rack is in the middle of oven.
  2. Mix all dry ingredients in one bowl while mix all wet ingredients in another bowl.
  3. Make sure your bananas are super ripe and sweet before making your banana puree. See how to quickly ripe bananas in oven in the post.
  4. In another bowl, mix all wet ingredients.
  5. Add wet ingredient mix to dry ingredient mix and gently mix, mixing just enough so the batter is just mixed through.
  6. Grease your muffin pan with some oil. I found greasing muffin pan with oil and then dusting with flour or cocoa powder makes it super easy to take the muffins out as compared to baking them in muffin cups.
  7. Once you have your muffin pan greased with oil, dust it lightly with coca powder.
  8. Fill the each muffin cavity upto only a little more than ½ as they muffins rise a lot.
  9. Bake at 350F for 20-25 minutes. One time it took my muffins 30 minutes to bake. So set the timer for 20 minutes and at 20 minutes, insert a toothpick in one of the muffin center and if it comes out wet, continue baking for another 4 minutes. Test again after 4 minutes and bake until the toothpick inserted in the center of muffin comes out dry.
  10. Let them cool in muffin pan for few minutes. Take a knife and very carefully slide the knife around the muffins so in case they are sticking to pan, they will loosen up and come out in perfect shape!
  11. Once cooled completely, you can store them in airtight container in fridge or outside if it's not too hot where you live.
Notes
Ami says :
This muffin recipe adapted from my BANANA MUFFIN recipe.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/chocolate-banana-muffins/