When you really want cupcakes, but you NEED muffins.
These muffins are rich, sweet and chocolaty, and absolute magic with a hot cup of coffee. They’re also an easy, unexpected way to use up any bananas you happen to have dying on your counter.
You could use semisweet or dark chocolate chips, but since the cocoa is nice and bitter I prefer using milk chocolate. When you hit a pocket of melty, delicious sweet chocolate…trust me, you’ll thank me.
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- Pinch of Salt
- 1 1/2 cups Gluten Free Flour Blend
- 1/4 Cup Baking Cocoa (Unsweetened Cocoa Powder)
- ¼ Cup Melted Butter
- 2/3 Light Brown Sugar
- 2 Large Eggs
- 3 Overripe Bananas
- ½ Cup Milk Chocolate Chips
- Preheat the oven to 350 F and line your muffin cups. I like to use parchment paper liners.
- Mash the bananas in a large bowl.
- Add all your liquid ingredients, then dry ingredients and mix lightly. Only mix until the powders are all incorporated. Don’t over mix, it’s more work and it won’t help!
- Fold in chocolate chips.
- Fill your liners 2/3 full with batter and bake for 20 minutes. To make this easier, you can use an ice cream scoop, 1/4 cup measuring cup or 1/3 cup measuring cup depending on the size of your tin. This way you get a nice, even batch! I like to keep these a little closer to underdone so they stay moist for longer.
- Cool on a rack for at least 30 minutes. Enjoy!
Muffins can be tested for done-ness by sticking a toothpick in the center of one. It should come out relatively clean, but if you strike a banana that can make it hard to tell. I prefer to test these by eye – look for a firm top that has split open.
If you keep these in the fridge, they’ll last almost a week. About 3 days if you’re storing them at room temperature.
Makes 12 large muffins.