Banana and chocolate muffins are very soft and delicious small cakes, a richer variant of the basic banana muffin recipe. In our preparation we made the dough with crushed ripe bananas and with the addition of chocolate drops. A light and butter-free recipe; the addition of seed oil will make the banana and chocolate muffins even softer. Making them is very simple; everything is prepared in a single bowl and in a few simple steps. Once ready, enjoy them for a breakfast full of energy or a delicious snack; they are also excellent to bring them to school or office and everybody will like it. So let’s see how to prepare them.
Peel the bananas, put them in a large bowl and mash them with a fork, to obtain a puree (1): leave a few slices of banana aside so as to add them to the surface. Add the sugar and eggs, working the dough well with a whisk until the mixture is smooth. Add the oil and a pinch of salt, stirring constantly. Now add the sifted flour (2) and mix it with the rest of the ingredients, also adding sifted baking powder and baking soda. Add a part of the chocolate drops and mix (3). Leave a few drops of chocolate aside for garnish.
Transfer the mixture to the paper cups placed in the muffin pan, add a slice of banana and a few drops of chocolate on the surface (4) and bake in a preheated oven at 180 degrees C for about 20 minutes. Once ready, let them cool and sprinkle with icing sugar (5), if you prefer. Your banana and chocolate muffins are ready to be enjoyed (6).
You can preserve banana and chocolate muffins under a glass bell jar for a maximum of 2 days. You can also freeze them; once cooked, let them cool and put them in the freezer in frost bags.