Tessa Recipe run down
Taste good: The perfect balance between sweet banana taste and rich chocolate without being too decadent or overwhelming.
Texture: Soft, delicate and moist, with clever chocolate chips.
Ease: Super easy – these muffins are ready to enjoy in just 30 minutes!
Why you will love this recipe: These muffins are as easy to make as they should devour.
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Completed chocolate as breakfast? Count me in!
These double chocolate -bananas look like they are out of a chic bakery and are secretly so easy to make.
I love to make my banana recipe when I have overgrown bananas – but sometimes I want an excuse to eat chocolate for breakfast.
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With my decadent double chocolate banana bread recipe as the basis, I made a few changes and created rich, ridiculously moist, tender, longest muffins.
Pure chocolate-banana happiness.
So if you have overripe bananas that beging around a light, you are the right place in these double chocolate-banana muffins! Adults and children will devour these simple, delicious muffins.
Sprinkle
How to make double chocolates -bananas -muffins
The bananas
Be sure to use very overripe bananas. They should be very soft and covered with dark brown spots to achieve the best taste, moisture and overall structure.
Under ther bananas cannot deliver as much moisture or taste. So if your bananas are not yet ripe, your muffins are dry and a little boring.
How to ripen bananas quickly
- Faster: To speed up the maturation, put bananas in a paper bag and store yourself in a warm area for a day or two. The peels create ethylene gas that fills the bag and helps them to mature faster.
- Today: It is not as effective to mature as the attention banana in a natural way, but you can put entire unpetled bananas on a baking sheet in a 300 ° F oven for about 30 to 40 minutes on a baking sheet or until the skins are darkened and the fruits are soft.
How to do Moist Muffins:
- Measure your flour and your cocoa powder correctly! Too much flour or cocoa creates dense, dry muffins. I strongly recommend using A Digital kitchen scaleBut if you don’t have one, use the “spoon and level method” to measure your dry ingredients.
- Do not reduce the sugar. A combination of light brown sugar and granulated sugar achieves the best combination of taste and moisture. The lowering of the sugar has a lot more affected than just the sweetness. Find out more about all sugar when baking here.
- sour cream. Sour cream (or simple yogurt with full fat) ensures super moist, soft and delicate muffins. Don’t skip it!
- oil. Using oil in muffins creates the feeling of moisture on the palate. I prefer vegetable oil, but every neutral oil should work (e.g. avocado oil or grape oil). I haven’t tried this recipe with coconut oil. Find out more about butter from oil.
The chocolate chips
I used a combination of normal and mini half-chocolate chips, but all regular/mini chocolate pieces, dark chocolate pieces or milk chocolate pieces work well. Remember that milk chocolate makes the muffins a little sweeter and dark chocolate makes it a little less sweet.
Note that the chocolate chips on muffins can develop a white coating (also known as “flower”) the longer they sit, but they are still perfectly edible. Find out more about chocolate when baking.
Do I have to use espresso powder?
A little espresso powder in these muffins increases the chocolate taste without noticeable coffee taste. Feel over if necessary.
The best Muffin Pan + Muffin Liner
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Photos by Joanie Simon.
Double chocolate banana muffins
Double chocolate banana muffins are damp, tender and so easy to make! These muffins in bakery quality are finished in just 30 minutes!
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Instructions
- Preheat the oven to 425 ° F. Line two Standard -Muffin doses With 17 Paper liner.
Whisk flour in a large bowl of flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking powder, salt, espresso powder and cinnamon.
Stir the ripped bananas, sour cream, eggs, oil and vanilla in a medium -sized bowl. Carefully fold the moist ingredients into the dry ingredients until they are hardly combined. Carefully fold the ¾ cup of chocolate pieces and be careful not to mix.
Share the dough evenly to the lined muffin sheet caves and fill them to ¾ full. Sprinkle on the dough in every cavity around a teaspoon of mini chocolate chips.
Bake until a toothpick is inserted into the middle (avoid the chocolate pieces), for about 15 minutes. Let them cool completely. Store in an airtight container for up to 3 days.
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