Hope you are all doing well and staying healthy in this weird and stressful time. It’s been challenging finding my footing and a new routine and as an extrovert who is the worst at being a virtual friend, I’ve been struggling. I’ve been spending my days doing course work for university, calling friends, going for runs, avoiding people outside of my house, and in particular, baking.
Baking and cooking have been my escape from these uncertain times. I’ve been trying not to look at the news too much but it’s impossible to escape the talk of the virus since it impacts every aspect of all of our lives.
The only problem with baking when social distancing is that there’s no one to help eat all the baked goodies. All I want to do is bake, but I can’t eat all of the cookies, muffins and pastries that would be pumping out of the oven (rather, I shouldn’t eat it all but who has that much self control…).
So to lighten up these somber times, here’s a treat for you to make and share with those you are stuck at home with.
These double chocolate banana muffins are so moist and tender and not too sweet. They pair beautifully with a homemade latte or dunked into cold milk. Perfect for using up any bananas that are too far gone. Super easy to make and according to my housemate, “the best banana double chocolate muffins ever”.
Banana Double Chocolate Muffins
Makes 32 muffins
- 3 cup AP flour
- 1 cup cocoa powder
- 2/3 cup + 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 large egg
- 1 1/4 cup milk
- 2 large very ripe banana (just under 1/2 cup when mashed)
- 1 tsp vanilla
- 1/3 cup browned butter or other oil.
- 1 cup chocolate chips (a mix of semi-sweet and milk chocolate)
- Preheat oven to 425 F. Line a muffin tin with paper liners or spray with non-stick spray. Or, if you have silicone muffin molds, feel free to use those too!
- Combine all dry ingredients in a large mixing bowl (flour, cocoa powder, sugar, salt, chocolate chips). Whisk together.
- Whisk together all the wet ingredients (milk, banana, egg, oil, vanilla) in a medium sized bowl.
- Pour wet ingredients into dry ingredients and mix to combine. Be sure not to over mix! The batter will be very thick. Let batter rest for 20-30 min.
- Scoop batter into prepared muffin pans/silicone molds to almost full. I like my muffins to have large tops so I tend to break the 3/4 full rule.
- Bake for 12-15 min until a tooth pick inserted into the tallest part of the muffin comes out clean.