I have been having some SERIOUS banana issues. I love bananas. Alot. We usually have to buy two bushels of bananas every week and we still tend to run out a day or two before it’s time to do groceries. However, with the hot weather lately, something that most of us in this small city in Northern Ontario aren’t used to, my bananas have been ripening much faster than usual. Apparently our bananas aren’t used to the hot weather either. I’m not a huge fan of eating over ripe bananas, as I imagine most people aren’t, but no matter how tempted I am, I never throw them out. I HATE wasting food. So I end up putting them in the freezer to save for that loaf of banana bread I’ll get around to making. Unfortunately, I have yet to make that loaf, and the bananas are piling up in my freezer. So yesterday, when I realize that my bananas had ripened to a problematic level and were starting to attract a small hoard of fruit flies, I decided to make some muffins. I am not putting one more damn banana in my small freezer. So, I broke up the hooligan fruit fly party in my kitchen, mashed up the bananas, and whipped up some utterly badass chocolate banana muffins with, get this, white chocolate AND milk chocolate chips. Living on the edge people. Living on the edge. That’s where the “triple chocolate” name comes form… in case you were wondering.
I’m not even kidding when I say that these are the best muffins I’ve ever made. Or ever put in my mouth. Seriously. They’re fantastic. And even more fantastic the next day. Since, for some reason bananas have this magical quality where when baked into something they taste a billion times better the next day. I have no idea why, nor do I care, all I know is that I had a MAJOR foodgasm when I ate one. Annnnnnd it took all my strength not to eat a second, and a third, and, well, all of them really.
The recipe is actually quite simple, as I find most muffin recipes are. This one requires smashed bananas (duh), oil, an egg, white and brown sugar, flour, cocoa powder, baking powder and soda, salt, and cinnamon. Of course, you will also need chocolate chips. I used both white and milk chocolate chips.
I’m actually not a huge fan of baking muffins in liners, so I sprayed the crap out of my muffin tins with non-stick spray and baked the muffins right in the pans. These muffins were super moist and really REALLY tasty. It was like a chocolate banana flavour bomb in every bite. A variation of this recipe can be found here.
Triple Chocolate Banana Muffins
makes about 15 muffins
- 3 large smashed ripe bananas
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup milk chocolate chips
- 3/4 cup white chocolate chips
- Preheat oven to 350 F degrees. In a mixing bowl, beat the bananas, oil and egg until well combined. Add the white and brown sugars and beat again.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Slowly combines the mixture into the wet ingredients. Fold in the chocolate chips.
- Divide the batter into 15 in the muffin tins and for about 18 minutes or until a toothpick inserted in the middle comes out clean.. Let cool in the pan for 5 minutes and then transfer to a wire rack to cool completely. Muffins should be stored out of the fridge in a sealed container.
They are so good. Trust me. I’m getting hungry just writing about them. In other news, Ken and I spent the weekend at camp and are planning on going back this coming weekend. Aside from the mini heatwave last week, we’ve had nothing but cold weather and rain. Poop. Oh well, at least we have the sauna at camp to keep us warm. We went for a super fun cliff exploring hike adventure which proved to be not only an incredible workout, but also ended with an amazing view.