Chocolate Banana Muffins are rich, moist, and taste similar to a chocolate cupcake, but luckily they are on the healthier side, containing less sugar and fat. They are healthy enough for breakfast and good enough for dessert! Their biggest fan is my youngest sister, who pushed me to try them in the first place. What I like more about these muffins is that they taste better the next day. It’s like the flavours melt with each other and get more intense.
I make mine in a food processor, a trick I learnt from Kikiliciouss, and the bananas get perfectly smooth. In case you are willing to try more muffins recipes, click here, there is a very good variety from healthy to guilty treats.
- 2 medium bananas very well ripped
- 1 & 1/4 cup all-purpose flour
- ½ cups unsweetened dark cocoa
- ¾ cup dark brown sugar
- 2 medium eggs
- 4 tbs olive oil
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 e 1/2 tsp baking powder
Note : 1 cup – a standard cup of 240 ml
- Preheat the oven at 180 degrees Celsius.
- Butter or oil a muffin tin and set aside. You may use even muffins liners, but since this muffins contain banana they tend to stick to the liners and that’s not very nice, while, if you properly butter the tin, they come out perfectly.
- Peel the bananas and set aside.
- Put everything in a food processor and process for around 2 minutes.
- In case you don’t have a food processor, start by meshing the banana with a fork and then add the sugar, oil, milk, eggs and vanilla extract. In another bowl mix the baking powder, flour and cocoa. Fold the dry ingredients to the wet ingredients until the batter is homogeneous.
- Scoop the batter in a muffin tin and bake for around 20-22 minutes, or until a toothpick inserted in the middle comes out clean.