Triple Chocolate Banana Muffins
I have a friend who has a way with words. There’s a phrase she often uses to describe the best and worst of times. She calls it shine and shadow. These triple chocolate banana muffins can help to brighten the most dismal day. They won’t change the world but they are guaranteed to make life a little sweeter. Drizzled with salted caramel sauce, they’re the bees knees.
To finish, I scatter the tops with chocolate shards and a pinch of sea salt. If you’ve made the brown butter banana bread, you’ll know all about sad bananas. Once again, there are 2 over-rips bananas in the mix. They add heaps of flavour and a velvety texture to the crumb. The muffin batter is a simple blend and mix story. Nothing challenging or complicated, just a simple mix and bake story.
Here are my top tips for making the best Triple Chocolate Banana Muffins
- Muffins are best eaten on day ONE
- If the muffin contains chocolate, it should be eaten warm for ooze-factor
- Star muffins have toppings, drizzles and streusels!
- Although challenging, wait just long enough for the muffins tops to cool and crisp.
Triple chocolate banana muffins
- 180g all-purpose cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 120g sugar
- 30g cocoa
- 125ml vegetable oil
- 1 egg (xl)
- 1/4 cup (60ml) buttermilk
- 2 ripe bananas
- 100g milk chocolate, roughly chopped
- 50g Lindt 70% dark chocolate, broken into shards
- Preheat the oven to 180º C. Line a 12 hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and cocoa. Place the sugar, vegetable oil, egg, buttermilk and bananas in a blender. Blitz until smooth. Pour the wet mixture into the dry ingredients and fold in until just combined. Add the milk chocolate chunks and fold in lightly. Spoon the batter into the muffin cases. Bake for 20-22 minutes.
- Cool the muffins on a wire rack. If you’re going to serve with toffee caramel sauce, waite until the muffins are cool before spooning over the sauce. Scatter with dark chocolate shards and a sprinkling of sea salt. The muffins are equally good without the toffee sauce, in which case I’d tuck in while they’re still warm, with liquid chocolate pools inside!
More muffin love:
Blueberry coconut crumble muffins
Cinnamon spiced pumpkin muffins with walnut crumble
9 Comments. Leave new
Can’t wait to try these!! They look super yum.
YOU have a wonderful way with EVERYTHING, Di! x
I am drooling!
Chocolate and caramel just belong together!
Thank you for the inspiration of apt words Gill!
That they sure are, Michelle. And really simple to whip up a batch.
What is the difference between the all purpose flour and the all purpose cake floure ?
Hello Dee. Not sure if you’re a SA resident or visiting from abroad. Locally our all-purpose flour would be used for cakes as well. The labelling now reads cake wheat flour.