CHOCOLATE AND BANANA MUFFINS

Updated: Apr 17, 2020

During this quarantine period, many become interested in baking and want a recipe that is cost effective, easy to follow and delicious so if you have some super ripe bananas in your kitchen or pantry and wondering what to do with them, you have come to the right blog... My chocolate and banana muffins recipe is super easy to follow and all you would need (equipment wise) is a wooden spoon, a mixing bowl and a kitchen scale. If you have any kids in your household, get them involved, this can be fun for everyone, regardless of their age. This can also be made into vegan friendly muffins as well, I have posted the recipes for both versions below. This recipe makes 12 muffins and can be stored for up to 2 days but for ultimate freshness I would recommend that you eat them while they are still warm from the oven.


INGREDIENTS FOR REGULAR MUFFINS


150g Butter

100g White/ Brown Sugar

2 Eggs

2 Ripe Bananas (mashed)

1/2 teaspoon Cinnamon

1/4 teaspoon Ginger

225g Plain Flour

1 teaspoon Baking Power

150g Plain Chocolate (chopped)

90mls Milk


METHOD

Preheat oven to 190'C.

Cream butter and sugar together until light and fluffy.

Add one egg at a time and mix well.

Add bananas to mixture and mix well.

Add spices, flour, baking power, and milk and mix well.

Fold in chocolate.

Prepare cupcake tin with cupcake cases.

Evenly distribute batter into the cases.

Bakes for 20 minutes or until skewer comes out clean.


INGREDIENT FOR VEGAN VERSION

150g vegan soft spread

100g brown sugar (you can use coconut sugar aswell)

2 Tablespoons ground Flaxseeds

2 Ripe Bananas (mashed)

1/2 teaspoon Cinnamon

1/4 teaspoon Ginger

225g Plain Flour

1 teaspoon Baking Power

150g Dark Chocolate (chopped)

90mls of Non-diary Milk (my preference would be soya)


METHOD

Preheat oven to 190'C.

Add 6 tablespoons of warm water to flaxseeds and mix well, set aside until gloppy.

Cream vegan soft spread with sugar until light and fluffy.

Add flaxseed mixture and mix well.

Add bananas and mixed well.

Add spices, flour, baking power and non-diary milk into batter and mix well.

Fold in chocolate.

Prepare cupcake tin with cupcake cases.

Evenly distribute batter into cases.

Bake for 20 minutes or until skewer comes out clean.


TIPS:

-The riper the bananas, the better they will be in this recipe.

-If you have not got any eggs/ flaxseeds, you can easily omit them as bananas are a great egg replacement so the muffins will still turn out great with or without them.

-Ensure that all your ingredients are at room temperature, this will make mixing them that much easier.

-You can either use a bar of chocolate or chocolate chips, if following the regular muffin recipe, milk or plain would work absoutely fine.

-If you are making the vegan version, ensure that you use dark chocolate, if in doubt check the ingredients on the label, it usually contains soya and NOT milk).


If you make and upload your creation to social media, be sure to hashtag me at #stlbakesrecipes


All the best, stay safe and happy baking!!


Dandee







40 views0 comments

Recent Posts

See All

© 2020 by STLBakes

  • Black Facebook Icon
  • Black Instagram Icon
  • Black Twitter Icon