the best chocolate banana muffins

My search for the perfect chocolate banana muffins ends here.

Through sheer tenacity and stubbornness, and the need to find THE BEST chocolate banana muffin recipe, I am glad to report that my efforts have finally paid off because this recipe makes perfectly soft muffins that are moist AND chocolaty.

In addition, it uses minimal ingredients and can be put together in one bowl.

Here are the step-by-step pictures on how to make these muffins. I apologize that there are so few steps. πŸ™‚

In a large bowl, whisk together the mashed bananas, oil and egg.

 
 
 
 

Add the flour + baking powder + baking soda + cocoa + sugar.

Using a wooden spoon or spatula, stir the mixture until the flour is just incorporated.

Add the mini chocolate chips and mix just to combine. Do not over-mix!

Spoon into the holes of a 12-hole muffin pan – you can choose to line the tray or if you do not want to line it, make sure you grease it before adding the batter.

Bake at 175Β°C for 20-25 minutes.

Cool in the pan for 15 minutes before transferring onto a wire rack to cool completely.

I could not wait!!!

HMMMMMMMMMMMMMM πŸ™‚

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The Best Chocolate Banana Muffins
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Ingredients
  1. 1Β½ cups (about 2 large or 3 medium) bananas, mashed
  2. β…“ cup (80ml) oil - I used canola oil
  3. 1 egg
  4. 1 cup (200g) sugar - I reduced this by 50%
  5. 1Β½ cups (187.5g) flour - I used 50% wholewheat flour and 50% plain flour
  6. ΒΌ cup (29.5g) cocoa - I used Valrhona
  7. 1 teaspoon baking soda
  8. ΒΌ teaspoon baking powder
  9. 1 cup (180g) mini chocolate chips
  10. Sugar for sprinkling on tops - I omitted this
Instructions
  1. In a large bowl, whisk together the mashed bananas, oil and egg.
  2. Add the flour + baking powder + baking soda + cocoa + sugar.
  3. Using a wooden spoon or spatula, stir the mixture until the flour is just incorporated.
  4. Add the mini chocolate chips and mix just to combine. Do not over-mix!
  5. Spoon into the holes of a 12-hole muffin pan - you can choose to line the tray or if you do not want to line it, make sure you grease it before adding the batter.
  6. Bake at 175Β°C for 20-25 minutes.
  7. Cool in the pan for 15 minutes before transferring onto a wire rack to cool completely
Adapted from Chef in Training
Adapted from Chef in Training
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
*Contest ends on Wednesday, 19 December 2014 at 2359hrs. The winner will be selected via Rafflecopter, and notified via email. He/She has up to Friday, 21 December 2014 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. Open to overseas entrants. If the winner is a resident of Singapore, the winner must collect the prize from Tanah Merah Kechil (exact address will be provided) within 14 days of the email notification of his/her win. In the event that the winner is an overseas entrant, the prize will be mailed via Singpost.

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