We don’t particularly like to turn on the oven in the heat of the summer, especially after the last week of record-breaking warm weather. Luckily, we decided to bake these muffins before the heat wave though I would’ve been tempted to turn on the oven, they are that good.
A more recent addition to our recipe box we have been baking these muffins for maybe 15 years. They do not last long in our household. It makes 12, there are four of us so we each get three and you better believe we keep track of how many we get!
I like to eat banana bread but it’s not my favourite to make for several reasons. It can take anywhere from 40-60 minutes to bake and there is almost always a thin line of unbaked batter along the bottom of the loaf. We have not perfected the art of making banana bread so instead we make these muffins. They are quick, bake all the way through and the recipe calls for chocolate chips, need I say more.
And… did your mother ever make you wait to have a slice of banana bread until the day after it was baked? Mine did! I have very vivid memories of being told we couldn’t have a slice of banana bread until the next day as it needed to sit. It really is a good rule, banana bread always tastes better the day after it’s baked but as a child it tried my patience. The chocolate banana muffins however, I usually have one almost right out of the oven.
I know it might be hard to find a cool enough day to turn on the oven this summer but if you have some ripe bananas it really is worth the risk!
Ingredients
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 cup granulated sugar
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1⅓ mashed ripe banana (3 medium bananas)
1 large egg at room temperature
⅓ cup canola oil
¾ cup semi-sweet chocolate chips
We used to wait until our bananas were completely black but we noticed the muffins would taste “fermenty.” It’s not a word, I know, but they did taste a little fermented. Now we wait until the peel is partially blackened.
The recipe calls for 1 1/3 cup mashed bananas which is approximately 3 medium ripe bananas. If you are a little under don’t worry about it, they will still turn out.
In a large bowl combine dry ingredients. Make a well in the centre and add the wet ingredients. Stir quickly just until dry ingredients are moistened. Remember do not overstir the batter.
Consider using cupcake liners for your muffins. They will never stick to the pan and the liner keeps them from drying out. If you do not have liners make sure to thoroughly grease the pan.
Fill the muffin tin evenly with the batter using a scoop. If you don’t have one spoons or measuring cups will do.
Bake in a 350°F oven for 25 to 30 mins. Remove the muffins from the tin and allow them to cool on a cooling rack.
If you have them before they cool down the chocolate chips will still be gooey! If I am having them the next day I like to throw them in the microwave for 20 or so seconds to melt the chips slightly. Enjoy!
Double Chocolate Banana Muffins
Ingredients
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 1⅓ cup mashed ripe banana (3 medium bananas)
- 1 large egg room temperature
- ⅓ cup canola oil
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large bowl combine the dry ingredients.
- Make a well in the centre and add the wet ingredients.
- Stir quickly until dry ingredients are moistened. Be careful not to overstir.
- Consider using cupcake liners for your muffins. They will never stick to the pan and the liner keeps them from drying out. If you do not have liners make sure to thoroughly grease the pan.
- Fill the muffin tin evenly with the batter using a scoop, spoon or measuring cup.
- Bake in a 350°F oven for 25 to 30 mins. Remove the muffins from the tin and allow them to cool on a cooling rack.
