Banana muffins with chocolate chips AND chocolate batter? Yes, please!
Muffins get eaten up quite quickly around our house as they are perfect for throwing in my husband’s lunch and a great afternoon snack, so finding new muffin recipes is something that I just have to do so we aren’t eating the same ol’ kind of muffins time after time.
Although, I do always try to have Phantom Rhubarb muffins in the freezer as those are my husband’s favourite. With rhubarb chunks in them and a delicious crumble on top, they certainly are a delicious recipe (I will share that recipe with you all soon!).
For now, we’re talking about these double chocolate banana muffins. Yum! The original recipe does not call for cocoa powder in the batter, just chocolate chips, so it is a white batter banana chocolate chip muffin. If you’re someone who isn’t quite so fond of chocolate you can just take the cocoa powder out of the recipe and make them like that!
This recipe has been in my family for years, although I have never made them with the chocolate batter, but if you know me you know I love chocolate so I just had to try incorporating a little bit more chocolate into this tried and true recipe.
So, with or without the chocolate batter, these muffins are scrumptious.
You’ll certainly want a cup of milk to drink while you eat these rich, chocolatey muffins.
- 1/2 c. butter or shortening (I use 1/4 c. butter + 1/4 c. oil)
- 3/4 c. sugar
- 1 egg
- 1 c. ripe bananas (approximately 3 bananas)
- 1 1/2 c. flour
- 1/4 c. cocoa powder (optional)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbsp. hot water
- 1/2 c. chocolate chips
- Preheat oven to 375*F.
- Grease a one dozen muffin tin, or place muffin cups in muffin tin.
- Cream together butter (and oil if using) and sugar in a large bowl.
- Peel ripe bananas and using a fork mash them up.
- Blend egg and mashed bananas into creamed butter/sugar mixture.
- In hot water dissolve baking soda. Add it to sugar/banana mixture.
- Add flour, cocoa powder, and salt to sugar/banana mixture and stir.
- Keep stirring only until blended, mixture should be slightly lumpy.
- Spoon batter into prepared muffin pan and bake in preheated oven for 20 minutes, test with a toothpick to see if done.
- When testing if done with toothpick, it might come out with stuff on it from poking into a melted chocolate chip, try to poke into a spot without chocolate chips to see if muffins are done.
Do you have a favourite muffin recipe?
I’d love to hear from you!
Rejoice in hope, be patient in tribulation, be constant in prayer. Romans 12:12