Banana and Chocolate Muffins

These banana and chocolate muffins don’t have much of a story to tell when it comes to preparation… But they have a lot to convey in terms of flavor and texture. They’re tender, fluffy, rich, tasty, and super easy to make. You only need the 10 ingredients I’ve listed below and 10 minutes of your time to pop them in the oven... and before long, you’ll be enjoying them!

To fully convince you, I’ll tell you that the batter includes, in addition to mashed bananas, chocolate chips and banana chunks. So they’re perfect for breakfast and snacks!

Nonstick muffin pan Le Creuset and Birkmann paper muffin cups

Ingredients

• 200 g of flour
• 2 and a half teaspoons of yeast
• 40 g of cocoa powder
• 1/2 teaspoon of salt
• 300 g of ripe bananas mashed with a fork + 1 banana cut into small pieces
• 150 g of brown cane sugar
• 120 ml vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 120 g chocolate chips

Preparation

1. We preheat the oven to 220°C. In our Le Creuset muffin pan we prepare the capsules or tulips paper liners for the muffins and set aside. We'll get between 17-20 muffins, depending on the size and how full you fill them.
2. In a large bowl Mix the flour, yeast, cocoa, and salt and set aside.
3. In a medium bowl`, we mix the mashed bananas well with the sugar. Next, we pour in the oil in a thin stream while mixing, and then add the beaten eggs one at a time until they are completely incorporated. Finally, we incorporate the ` vanilla extract.
4. Now we can pour the wet ingredients into the dry ingredients and stir gently until fully combined.
5. We add the chocolate chips and the banana chunks.
6. Next, using an ice cream scoop, divide the batter among the pan, filling each liner only ¾ full.
7. We can add a few more chocolate chips on top and into the oven!
8. Bake for the first 5 minutes at 220º, then reduce to 175º and bake for another 12–14 minutes, or until a toothpick inserted comes out clean.

Le Creuset Nonstick Muffin Pan and Birkmann paper cupcake liners

Tips

• Do not overbeat at any step.
• Do not bake longer than necessary, as our muffins can dry out inside.
• After removing from the oven, let cool on a wire rack.
• If you have leftover muffins, store them in a jar or airtight container at room temperature for three days.