These muffins are a perfect weekend treat breakfast, i made them today for one of my very dear friends who has just shifted to a new house and is in total panic mode, somehow i feel chocolate makes everything better anyway it does for me and if u have little chocolate chips in it too then its a double treat. I love chocolate in every size shape and form and i definitely do wonder how people are able to say that they are not very fond of chocolate or won’t eat a chocolate dessert as they don’t enjoy it ( i think they are mad or something is extremely wrong with them).
These banana muffins are so moist and tender, the banana in the mixture makes sure these little beauties keep their moist, eat-me texture long after they have been baked, actually they taste better the next day. Next time though i would like to add a bit of cognac in them too and turn them from a breakfast treat to an after dinner luxe and lush beauty.
3 overripe bananas
125ml vegetable oil
1 cup soft light brown sugar
1 3/4 cups plain flour
3 x 15ml tbsp cocoa powder, sifted
1 tsp bicarbonate of soda
1/2 cup chocolate chips
2 tsp vanilla extract
Preheat the oven to 180 degree centigrade and line a muffin tin with paper muffin cups.
Mash the bananas by hand or with an electric mixer.
Still beating, add the oil followed by the eggs, vanilla extract and the sugar stir until combine.
Mix the flour, cocoa powder and bicarbonate of soda together and add this mixture to the banana mixture beating gently, fold in the chocolate chips and mix everything until just combined.
Bake in the preheated oven for 20-25 minutes until tooth pick inserted in the centre of muffin comes out clean.Remove from the oven and allow to cool slightly in their tin before removing to a wire rack.