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Double Chocolate and Banana Muffins

The perfect way to use up left over bananas. These are a great way to fuel your workouts (or refuel after a workout).
Prep Time20 minutes
Cook Time15 minutes
Course: Snack
Keyword: Banana Muffn, Chocolate Muffin
Servings: 12 regular size

Ingredients

WET INGREDIENTS

  • 1 cup (2-3) mashed ripe bananas
  • ¼-½ cup Canola Oil
  • ¾ cup Anchor Super Trim Milk
  • 1 large egg
  • 1 tsp vanilla

DRY INGREDIENTS

  • 2 cups self-rising flour
  • 2 tbsp cocoa
  • ½-¾ cup sugar
  • ½ cup chocolate chips
  • ½ tsp salt
  • ¼ tsp baking soda

Instructions

  • We make different versions of these muffins, adding extra sugar and extra oil when we feel we want richer muffins which will stay moist for four or five days rather than two or three days. You may like to experiment in the same way, seeing the difference made to the flavour and texture of the muffins when more or less oil or sugar is used. Overripe bananas give the best banana flavour, so don't feel that you should trim off the clear, brown parts from bananas which as past their best eat-raw stage. These will produce a better banana flavour than less ripe bananas.
  • Heat oven to 410℉ or 390℉ fan-bake. Place rack just below middle of oven.
  • Mash the soft ripe bananas on a board or a plate, using a fork. Transfer to a large bowl and add the next four ingredients. Stir well with the fork util the egg is thoroughly mixed through everything else.
  • In another bowl, mix the remaining six (dry) ingredients together with a for. Fold the dry ingredients into the banana and liquid mixture until all the flour is dampened. Stop mixing while the mixture still looks rough if you keep mixing until it is smooth, it will be over-mixed and the muffins will be peaked when baked and have a tougher texture.
  • Using two Jarge spoons, put the mixture into 12 regular or mini-muffin pans coated with Chef Mate Canola non-stick spray.
  • Bake for 10-15 minutes, until centres spring back when pressed.
  • Leave for 3-4 minutes, or until the muffins will lift from their baking pans evenly. Cool on a rack, transferring to plastic bags when cold. Freeze muffins which will not be eaten within two days.