Colombian Chocolate Chunk and Banana Muffins

by Erica Dinho on October 8, 2012

Colombian Chocolate Chunk and Banana Muffins

Colombian Chocolate Chunk and Banana Muffins

These Colombian Chocolate and Banana Muffins are rich and moist, making them a perfect dessert. I used Chocolate Luker, a bittersweet Colombia chocolate, but you can use another chocolate, if you prefer.

My husband enjoyed these muffins, but my 6 year old said that they were to rich for him. All that chocolate makes these muffins a chocolate lover’s dream.

Buen provecho!

Colombian Chocolate Chunk and Banana Muffins

Colombian Chocolate Chunk and Banana Muffins

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Ingredients

(12 muffins)

  • 8 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 2 cups mashed bananas
  • 1 large egg
  • 1/2 cup whole milk
  • 1 taespoon of vanilla extract
  • 4 ounces Colombian bittersweet chocolate, coarsely chopped

Colombian Chocolate Chunk and Banana Muffins

Directions

  1. Preheat the oven to 350 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, cocoa and salt. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
  3. Colombian Chocolate Chunk and Banana Muffins

  4. In a separate mixing bowl, combine the mashed bananas, egg, melted butter mixture and milk until combined.
  5. Pour the liquid ingredients over the dry ingredients and, with the a rubber spatula, gently stir to blend. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups filling each about 3/4 full.
  6. Bake the muffins until a knife inserted into the center of the muffins comes out clean, about 25 minutes. Transfer the pan to a rack and cool for 10 minutes. Remove from the muffin tins.
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{ 11 comments… read them below or add one }

1 Belinda @zomppa October 8, 2012 at 3:47 PM

You are taking me over the edge with this one!!

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2 Amy (Savory Moments) October 9, 2012 at 6:51 AM

Mmmmmmm – these muffins look so chocolaty! Delicious!

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3 nammi October 9, 2012 at 7:30 AM

yummm!!

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4 Norma-Platanos, Mangoes and Me! October 9, 2012 at 9:43 AM

You are such a bad girl to tease this way…the least you could do is send some to a non baker…..God they look good.

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5 rebecca October 10, 2012 at 2:12 PM

they look so good and special as you used choc from home

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6 Anonymous October 20, 2012 at 1:50 PM

I am so glad to have come across your blog…..I would ask my mom, but she doesn’t measure anything, which makes it impossible to make her recipes.

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7 Erica October 21, 2012 at 12:57 PM

Thank you so much everyone!

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8 curiouscooker April 6, 2013 at 3:18 PM

can you make these without the banana?

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9 Erica April 6, 2013 at 7:16 PM

Yes, it is a different recipe.

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10 Robert May 27, 2013 at 7:30 AM

Now I found this recipe but I live in the United Kingdom (I use metric units instead of imperial though) and I was reading a conversion table and it said one cup was 200g!
I was quite disturbed by the amount so I only put in what you would say was about 1 and a half cups and they still tasted good.
Am I right in thinking that there was 400g of sugar in the recipe?
Sorry if I’m wrong.

Reply

11 Robert May 28, 2013 at 10:07 AM

Great recipe though.

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