Chocolate Banana Muffins (adapted from The Domestic Goddess Wannabe)
So, these were what I baked yesterday morning before going out to do hair treatment, pedicure and meeting some friends for lunch at Pho Hoa Restaurant. I bought a big bunch of Pisang Berangan the other day and they were close to being overripe. So, the best way to deal with them is to bake them before they turned too ripe to be eaten.
I had promised to give San Diann and Clara three pieces of muffins each. But unfortunately, an ex-neighbor of ours dropped by yesterday morning and Mom told me to give him some of my muffins. So, San Diann and Clara only got one each in the end. LOL!
1 1/2 cups (about 2 large or 3 medium) bananas, mashed
1/3 cup (80ml) oil *corn oil*
1 cup (200g) fine granulated sugar *100g*
1 1/2 cups flour *all purpose flour*
1/4 cup (29.5g) cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1 cup (180g) mini chocolate chips *semi sweet chocolate chips*
sugar for sprinkling on top *omitted*
In a large bowl, mix together dry ingredients – flour, cocoa powder, baking soda and baking powder together. Set aside.
In another large bowl, whisk together mashed bananas, oil and egg together until well combined.
Add in sugar and stir well.
Sift in flour mixture into the wet batter, gently fold them in and be careful not to overdo the mixture.
Add in chocolate chips and mix to just combined.
Scoop batter evenly between cupcake liners and bake in a preheated oven of 190 degree Celsius for approximately 20 minutes or until an inserted cake tester comes out clean.
Leave muffins to cool on the muffin tray for approximately 10 minutes before removing them to cool on a cooling rack.
The reason why I used a higher temperature and longer baking time was because my muffins’ size were bigger than the one from the original recipe. The original recipe yields 12 muffins but mine only yielded 9 muffins.
To be honest, I am not exactly the biggest fan of bananas with chocolate but this recipe was good. Both the bananas and chocolate complimented each other very well. But it was on the sweet side. I am sure that right adjustment on the sugar quantity will do. And I might have slightly overdid the batter.
San Diann polished off both the muffins which I gave him and Clara. He loves the banana taste of the muffins. So, this recipe is a keeper for me. If you are not someone who like overly sweet muffins, this recipe may not be for you as the sweetness from the chocolate chips was too overwhelming but it’s what makes the muffins moist.
This recipe is definitely a keeper for me. Do try this recipe if you love both banana and chocolate. Happy trying!