There's 3 left-over bananas after my banana chiffon cake, and I had to put them in the fridge as they had over-ripened. I was thinking of something chocolate with the banana, and chance upon a yummy-looking picture here. And here's my version.
I'm copying the recipe here for future reference.
Ingredients (makes about 12 muffins)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg, lightly beaten
- 1/3 cup vegetable oil
- 1/2 tsp vanilla
- 1/4 cup dutch process cocoa powder
- 3 tablespoons boiling water
- chocolate chips for topping
- Preheat oven to 375 degrees F (I use 185 deg C)
- Lightly grease 12 muffin cups, or line with muffin papers.
- In a bowl, mix together flour, baking powder and baking soda
- In a large bowl, mix together bananas, sugars, egg and oil, and vanilla. Gradually add the flour mixture into the banana mixture just until moistened.
- Spoon 1/3 of the muffin batter into another bowl. Stir the cocoa powder and boiling water together until smooth, and then stir the cocoa mixture into the batter that you set aside.
- Spoon a dollop of regular into each muffin well- just enough to cover the bottom. Follow with a dollop of chocolate batter, another small spoon of regular and then a small little spoon of chocolate, filling to a maximum of 3/4 of the way.
- Use a toothpick or skewer to swirl all the batter together, and sprinkle a few chocolate chips on top.
- Bake for 20-25 minutes or until muffins are golden and a toothpick inserted into the center comes out clean.
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