Chocolate Banana Muffins

I always seem to have leftover bananas, they just ripen so quickly! So, I’m constantly on the look out for recipes that call for ripened bananas, (I’m one of those weird ones, who prefer eating greener bananas when on their own). Bananas are a staple food item for me, I use them in my morning smoothie, on toast with peanut butter, honey and chia seeds, for a snack after the gym, as a cereal topper, etc,. So, I will usually have a few leftover that need to be used when too ripe. On the weekends, I always get in the mood to bake. There’s nothing more soothing than the smell of something baking in the oven, and a podcast or BBC4 on in the background. It almost becomes a weekend ritual to be whipping something up in the kitchen, indulging in a pot of tea, with a baked treat and a book, as I while away those weekend hours.

Recently, I’ve been in the mood for muffins, and I decided to whip up a quick and easy recipe for chocolate banana muffins, using those leftover bananas. Not only do I use up the ripe bananas, but they also add a natural sweetness as well as moisture to the muffin. Even though I can’t resist a warm muffin straight out of the oven, these muffins hold up nicely, so they can be enjoyed over the next few days.

I hope you’ll give this recipe a try, either for a weekend breakfast or even as a decadent treat with after dinner coffee.

Recipe for Chocolate Banana Muffins

Makes: 12 muffins

INGREDIENTS:

  • 3 very ripe or overripe bananas
  • 1/2 cup coconut oil
  • 1/2 cup unsweetened apple sauce
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup cooking oats
  • 3 tablespoons best-quality unsweetened cocoa (sifted)*
  • 1 teaspoon baking soda
  • pinch of salt

**Optional**

  • 1 cup chocolate chips
  • 1/2 cup walnuts

INSTRUCTIONS:

  1. Preheat oven to 400ºF
  2. Line a 12-bun muffin tin with papers. (I used dark-brown, tulip styled dessert baking sleeves, but regular muffin cases will work just as well).
  3. Mash the bananas by hand or with a stand mixer. Still beating and mashing, add the coconut oil followed by the applesauce, eggs, and sugar.
  4. Mix the flours, oats, unsweetened cocoa, baking soda and salt together and add to banana mixture, beating gently. Add in chocolate chips and walnuts, if using these optional ingredients. Spoon mixture into the prepared papers.
  5. Bake in the pre-heated oven for 15-20 minutes, the muffins should be dark, rounded and just showing above the papers. Allow to cool slightly in the muffin tin before removing to a wire rack.

*I use Dean & Deluca Bendorps Cocoa.You really do notice the difference with a high-end cocoa; it’s dark, decadent and has the most delicious taste. I stumbled across it whilst watching Nigella Lawson’s cooking show, Nigella Feasts.

 

 

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