Yesterday, I noticed 2 over ripe bananas and decided to look for a recipe to use them in rather than tossing them out. I found more than a few recipes but settled on this one with chocolate. I made a few tweaks based on what I had in my pantry. I mixed the chocolate chips in the batter and forgot to sprinkle some on top before putting the pan in the oven. I think the muffins would have looked better and not dome so much if I had put the chips on top.
Note: “Dutch-process cocoa is unsweetened cocoa that has been treated with an alkali to make it pH neutral. This gives it a milder, less acidic flavor, and a darker color. By adding baking soda (a base) to unsweetened cocoa, you are neutralizing the acid in the cocoa, so it doesn’t interact unfavorably with the other ingredients in the recipe. Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every three Tablespoons of cocoa powder used.” https://www.thebalance.com/
- 2 medium bananas (about 1 cup), over-ripe
- 1 tsp pure vanilla extract
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup + 1 tbsp unsweetened almond milk (or *sub 2% dairy milk)
- 2/3 cup granulated sugar
- 1 tbsp (packed) light brown sugar
- 2 tbsp unsweetened cocoa powder dutch-processed or *sub unsweetened natural Dark chocolate cocoa powder
- 1/2 tsp sea salt *sub table salt
- 1-1/8 tsp baking soda *add additonal 1/8 if using natural chocolate cocoa powder
- 1-2/3 cups all-purpose flour
- 1/4 cup miniature chocolate chips (bittersweet or semisweet)
- Preheat the oven to 375 degrees.
- In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
- Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
- Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.