Lately, I’ve been in a baking rut. Hence the lack of posts. It’s either been too hot to bake, or too rainy to get supplies, or I’ve just been pure lazy. This past weekend I went to my lake house and didn’t bake a thing. A ton of food was made, but it was not a result of me being there. When the weekend ended, I did get to take home a few ripe bananas that never made it into the fruit salad and I knew exactly what to do with them. Double chocolate banana muffins. If that doesn’t get you out of a baking rut I don’t know what will.
These muffins strike a perfect balance of chocolate and banana and are perfect for breakfast or a snack. They were also extremely easy to make which is always a plus. You should probably go make these right now. I think I’ll eat another one while you go do that P.S. I think I have an obsession with taking pictures of muffins.. I had a little too much fun playing with food today. I was sad I could only fit 3 pictures in the post!
1 1/2 cups flour
3/4 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 cup mashed ripe bananas
1/3 cup vegetable oil
1 cup chocolate chips (or more… you know you want to)
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine flour, sugar, cocoa powder, baking soda, salt and baking powder. In a medium sized bowl, combine mashed bananas, vegetable oil and egg. Then, add the wet ingredients into the dry ingredients. Stir until the mixture is moist and there are no more streaks of the dry ingredients. Fold in the chocolate chips. With an ice cream scoop or spoon, fill the greased or lined muffin cups 3/4 of the way full with the batter. Bake in the oven for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Recipe yields 12-14 regular sized muffins.
Source: Recipe from Photo a Day