Melts in Your Mouth: Double Chocolate Banana Muffins That Are So Good, You Won’t Believe They Are Home-Baked

Sometimes we make a decision to get rid of non-used products without knowing that they can actually be useful for some sort sweet treat which can make our day better. In many cases, this concerns bananas that quickly turn brownish before we get to eat them.

However, you might change your mind after reading this recipe that will provide you with the smoothest chocolate and banana muffins. We guarantee you’ll definitely make use of those bananas you almost threw away.

Ingredients (for 12 muffins): 2 ripe bananas, 200 g of flour, 100 g of sugar, 2 eggs, 100 ml of vegetable oil, 1.5 tsp of baking powder, a pinch of salt, 100 g of dark chocolate (or chocolate chips), 2 tablespoons of cocoa powder, 50 ml of milk, 1 teaspoon of vanilla extract.

Peel the bananas and mash them with a fork until smooth. Tip: the riper the bananas are, the more fragrant and sweeter the muffins will be.

Beat the eggs and sugar in a large bowl until light and foamy. Add the vegetable oil, milk, mashed bananas, and vanilla extract. Mix thoroughly.

In a separate bowl, mix the flour, cocoa powder, baking powder, and a pinch of salt. Gradually add this mixture to the wet ingredients (it’s best to stir everything with a spatula at this stage). The dough should be smooth and lump-free.

Chop the dark chocolate into small pieces or use ready-made chocolate chips. Add them to the mixture and stir gently.

Divide the dough among the muffin cups, filling them two-thirds full. If you are using paper liners, there is no need to grease them.

Preheat the oven to 180°C and bake the muffins for about twenty minutes. Check for doneness with a wooden skewer: it should come out dry.