Sometimes I get to the end of the day and I think ‘hey, I didn’t eat any veggies or fruit today’.
That usually just happens on days that end with a ‘y’.
But wait! These muffins have bananas in them (and the last time I checked a banana is a fruit).
And dark chocolate.
And mercifully dark chocolate is good for you, right?
Because yes, these are THAT good.
Why else do you think two muffins didn’t make it for their close up??
- 4 VERY ripe mushy bananas
- 3/4 cup of sugar
- 1/3 cup of melted, unsalted butter
- 1 egg, preferably at room temperature
- 1 teaspoon good quality vanilla
- 1 teaspoon baking soda
- 1 1/2 cup of all purpose flour (I use King Arthur)
- pinch of salt
- 1 cup of either semisweet/bittersweet chocolate chips, or chopped chocolate. I actually didn't use semisweet at all, but rather a combination of milk chocolate and bittersweet Callebaut, which is my preferred brand for baking. Any kind of chocolate is fine as long as it's good quality.
- 2-3 oz. of bittersweet or semi-sweet chocolate, melted in a microwave. Check and stir every 20 seconds. Just before completely melted, stir and you're done.
- Preheat your oven to 350
- Grease muffin tin with butter. (DO NOT use liners).
- Place bananas in a large bowl along with the butter and mush it up with a fork until no large clumps of banana remain. Blend until smooth.
- Now add the sugar, egg and vanilla and mix just until they're combined.
- Add the salt and baking soda and stir.
- Now add the flour and mix just until combined. DO NOT OVERMIX.
- Add chocolate chips or chopped chocolate.
- Divide mixture into muffin tins, filing about 3/4 full.
- Now here's where the magic happens: take your melted chocolate and place about 1 teaspoon on top of muffins. Swirl, using a toothpick, to combine the chocolate with the muffin mixture slightly. I would have taken a picture of this, but like I said, I wasn't planning on sharing this recipe on the blog. I know. Crazy, right?
- Bake until the center of a toothpick comes out clean (or almost clean). I like slightly undercooking my baked goods because I always think they come out moister that way.
- The kind of chocolate you use is not super important. I used milk chocolate and bittersweet because that's what I had on hand. Semi-sweet is fine too, if that's all you have.
- Remember, don't use a liner. These muffins are so moist that they'll fall apart when you remove the liner.
In other news…
I’ve got lots of easy projects to share with you soon, mostly for your garden. I’ll be finishing up the cement leaf post I promised, plus Fisherman put together some cool solar lights that utilized tree stumps. I also made a cute garden sign and I hope to have some easy, diy plant signs that I can share.