Happy World Chocolate Day! (Well, for the other day. I’m a little late posting this. Oops)
I have another muffin recipe today, just call me The Muffin Man. I had some bananas that were ripeeeee and ready to go but I’m really over banana bread and don’t know how many spins I can put on it (I feel really guilty saying that because I am a die-hard banana bread b*itch and will always love it but I needed to mix it up), so these Banana & Chocolate Muffins were my next best option. And they are SO good.
Bananas always make for the most moist, delicious sponges, I love the texture they add to a sponge. And let’s be honest, chocolate makes the best addition to anything.
It’s such an easy recipe and totally fool proof, so it’s the perfect thing to whip up when craving something sweet and you want it without having to slave away! It’s also the perfect kind of recipe to make with any little ones you may have.
This recipe makes 12 muffins that will keep for up to 5 days.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 100g butter, melted
- 175g caster sugar
- 2 eggs
- 3 big (4 if smaller) very ripe bananas, mashed
- 200g self-raising flour
- 3 heaped tbsp coco powder
- 1tsp baking powder
- 2tbsp milk
- 100g chocolate chunks (I use a mix of milk and dark, but whatever your preference is)
METHOD
- Preheat oven to 180C and line a muffin tray with cases. Cream together the butter and caster sugar until pale and fluffy, then beat in the eggs one at a time ensuring they are fully combined each time. Now mix through the mashed bananas.
- Sift in the flour, coco powder & baking powder and fold through until fully combined, then beat in the milk so it’s smooth. Stir through the chocolate chunks so evenly distributed. Full the muffin cases with 1 heaped tsp of mixture plus a little extra, then bake for 20-22 minutes until well risen but still a little soft in the middle.
- Leave to cool slightly before enjoying, keep in a container for up to 5 days.
Claudia's Home Kitchen 