Molten Chocolate Banana Muffins
Developed by: Aaron Namba
- 130g all-purpose flour
- 50g sugar
- 10g unsweetened cocoa powder
- 1 tsp baking powder (5g)
- 1/4 tsp salt (1.5g)
- 55g semisweet chocolate chips
- 165g mashed bananas
- 60g oil
- 1 egg
- 1 tsp vanilla extract
- 30g more if you want "molten" look
- Preheat oven to 165°C. If your muffin pan isn't non-stick, grease it or add liners.
- In a large bowl, whisk together dry ingredients.
- In a smaller bowl, mash bananas in oil.
- Add other wet ingredients and mix well.
- Fold together wet and dry mixtures gently until just mixed (lumpy is okay).
- Spoon into prepared pan. Sprinkle extra chocolate chips on top of each muffin to add the "molten" look (optional).
- Bake for about 15 minutes. Cool in pan for 10 minutes, then remove from pan and cool completely on rack.
Notes & Tips
- In the pictures, we actually used chopped couverture chocolate instead of chocolate chips. For cookies, I strongly recommend this method, but for muffins, either way is fine.
- These muffins are good warm, but also great when refrigerated overnight.
- If you double everything and pour into a loaf pan, you get a sort of banana-chocolate cake. Top with chopped nuts, then bake at 160°C to an internal temperature of 95-99°C (about 45-50 minutes).