A gift of a 5-pound block of chocolate from Callebaut gave me a chance to come up with a bunch of chocolate-laden recipes. Oh the joy of having all this chocolate!
A few chunks may have been sawed off the block for consuming late at night with a glass of wine. But most of it went it recipes.
Chocolate for dessert as well and good, but what about breakfast? How many mornings have you walked into work feeling sluggish and unmotivated… and then you see that someone has brought in chocolate! Coffee wakes me up in the morning, but chocolate puts the smile on my face.
Though not super attractive while waiting in your fridge, brown, overripe bananas bring delicious sweetness to these muffins and keep them moist.
And generous chunks of chocolate will bring a smile to your face as you take a bit.
Banana Chocolate Chunk Muffins
Servings 16 muffins
- 1/3 cup buttermilk
- 2 large brown over-ripe bananas*, mashed
- 1/4 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour, unbleached
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups semi-sweet chocolate chunks
Preheat oven to 400° F. Line a muffin tin with paper liners, or spray it with nonstick cooking spray.
In the bowl of a stand mixer beat the buttermilk, bananas, oil and egg until thoroughly combined.
In a separate bowl mix together the flour, brown sugar, baking powder and salt. Stir this into the wet mixture until the wet and dry just start to combine. Carefully fold in the chocolate chunks using as few strokes as necessary. (It's very important not to over-beat the batter, a few dry lumps are okay.)
Fill each muffin cup about 3/4 of the way. Bake for 20 minutes, until they are starting to brown and a tester inserted in the center comes out clean. Turn the muffins out onto a cooling rack. Serve them while warm and while the chocolate is melty if you can! Once cool, the muffins can be stored in a sealed container for up to three days.
Makes about 16 muffins
* To brown bananas: store bananas in the refrigerator until they are really brown. Once brown use the bananas right away, or seal them (without peelinto a plastic freezer bag. Freeze them for up to 2 months. To thaw, leave them in the fridge overnight or remove from the plastic bag, transfer to a microwave-safe plate and microwave them for about 30 seconds.
Create, Be Curious, Celebrate... with Food!