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!
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
Directions
- 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.
- 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.
- In a separate mixing bowl, combine the mashed bananas, egg, melted butter mixture and milk until combined.
- 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.
- 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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Belinda @zomppa says
October 8, 2012 at 3:47 PMYou are taking me over the edge with this one!!
Amy (Savory Moments) says
October 9, 2012 at 6:51 AMMmmmmmm – these muffins look so chocolaty! Delicious!
nammi says
October 9, 2012 at 7:30 AMyummm!!
Norma-Platanos, Mangoes and Me! says
October 9, 2012 at 9:43 AMYou 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.
rebecca says
October 10, 2012 at 2:12 PMthey look so good and special as you used choc from home
Anonymous says
October 20, 2012 at 1:50 PMI 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.
Erica says
October 21, 2012 at 12:57 PMThank you so much everyone!
curiouscooker says
April 6, 2013 at 3:18 PMcan you make these without the banana?
Erica says
April 6, 2013 at 7:16 PMYes, it is a different recipe.
Robert says
May 27, 2013 at 7:30 AMNow 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.
Robert says
May 28, 2013 at 10:07 AMGreat recipe though.