Chocolate is one of my favorite comfort foods. And this recipe is loaded with chocolate and bananas. To be honest you really don’t taste the bananas but the bananas add a lightness to the batter that is very nice. I found this recipe through Oh Sweet Basil website. I have also tried variations on the recipe as well like adding walnuts to add a little crunch. I also tried adding frozen raspberries in the middle of the muffin batter and it is heavenly!
1/4 cup plus 1 teaspoon cocoa powder
1 3/4 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup shortening or butter
2 large eggs
2/3 cup sugar
1/2 teaspoon vanilla
1 cup bananas, mashed (about two bananas)
1 1/2 cups semi sweet chocolate chips (you can also use dark chocolate if you would like)
1.Preheat oven to 375 degrees.
2.Grease or line a jumbo muffin tin.
3.Mash bananas in separate bowls.
4.Whisk the cocoa powder, flour, baking soda, baking powder, cream of tartar and salt in a separate medium mixing bowl.
5.In a large mixing bowl beat the shortening, sugar, egg and vanilla until the mixture is smooth.
6.Add the half of the flour mixture and combine.
7.Add half of the mashed bananas and combine.
8.Add the rest of the flour mixture and combine.
9.Add the remaining banana mixture.
10.Fold in the chocolate chips into the muffin mixture.
11.Divide the batter into the six muffin slots.
12.Bake the muffins for 25-30 minutes.
13.Let cool and enjoy!
Tips and Tricks:
-The muffin mixture will be rather thick so do not worry.
– If you do not want to use the jumbo muffin tin you can use the regular tin and just cook the muffins for 15-20 minutes instead.
– If you want to use dark chocolate chips America’s Test Kitchen has tested and found the best to use.
– I like the muffins to be very big so I fill them up almost to the top. If you would like them a little smaller you can fill the slots up half way.
Do you have any other variations you would like to see in these delicious muffins?