Eggless Double Chocolate and Banana Muffins

mixtureThese are wonderfully decadent and luxurious muffins that you can easily whip up. I love to create a healthier version by using 70% dark chocolate chips and reducing the sugar. Bananas are naturally sweet and you can easily reduce sugar in this recipe. Coconut oil is also a great alternative and adds a wonderful flavour to the muffins.

Ingredients:

2 large, ripe bananas

1/3 cup granulated sugar

1/3 cup milk

3 tbsp vegetable or coconut oil

1 tsp vanilla extract

1/3 cup cocoa powder

1/3 cup boiling water

11/2 cups plain flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

180 g dark chocolate (Chopped)

Procedure:

1. Preheat oven to 200 degrees Celsius or 180 degrees Celcius (fan-forced). Line a 12 hole muffin tray with baking paper.

2. In a bowl, mash the ripe bananas well with a fork or use a stick blender.

3. Add the sugar, milk, oil, and vanilla extract to the mashed bananas and whisk together until smooth.

4. In a separate bowl, sieve together flour, baking powder, and baking soda. Add salt and whisk together well.

5. In a separate bowl, add the cocoa powder and boiling water. Mix together to make a smooth paste.

6. Add the dry ingredients mixture to the banana wet mixture and fold together until just combined.

7. Add the cocoa paste and most of the chopped chocolate, reserving some for the topping to the mixture and continue to fold gently until just combined. Do not over mix.

8. Spoon prepared equal amounts into the prepared muffin tray. Sprinkle the reserved chocolate chips evenly on top of the muffins.

9. Bake for 15 to 20 minutes or until a skewer inserted in the middle comes out with only a few crumbs. Note that you may get some melted chocolate at times on the skewer. Ensure that there is no wet batter on the skewer stick.

10. Let the muffins cool in the pan for 5 minutes and then transfer to wire racks to cool completely.

11. Enjoy!