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Out of all the banana muffin variations I have on this blog, I can’t believe I don’t have one with chocolate. The travesty!
Fortunately for you, I’m prepared to make amends today. Forgive me?
I present you with a heavenly combination of overripe bananas, coconut oil, and chocolate. Seriously, it doesn’t get much better than this. This is a good time to mention that as much as I’m obsessed with all things lemon, bananas come really close so it was a no-brainer to bake muffins when faced with overripe bananas.
You want to make sure your bananas are soft, mushy and brown. In other words, the opposite of these pictured below. The more ripe the bananas are, the more naturally sweet these muffins will turn out and that’s a good thing.
Second, make sure to use unrefined coconut oil. Sure, you can use refined (and if that’s all I had in my pantry, I would certainly not discriminate) but in my experience, unrefined takes these above and beyond taste wise.
Finally, use whatever chocolate you prefer but honestly, dark chocolate is the way to go with baked goods. Plus, dark chocolate is a total health food because of all the antioxidants. Which means you can have several muffins, right? Dessert math, it’s a thing.
an original recipe
100 grams dark chocolate bar, chopped into small chunks
1. Preheat oven to 350F.
2. In a bowl, whisk all the dry ingredients plus the chopped chocolate until combined. Set aside.
6. Line a muffin pan with liners and lightly spray liners with canola oil (or other nonstick spray). Pour batter into liners, filling them about 2/3 of the way.