Lately I’ve been bagging some awesome deals on overripe bananas. I doubt I need to explain what I have been doing with said bananas. It’s winter! I’m getting my banana-bake on.
One of my favourite treats that mum would make when we were little was banana choc chip muffins. There was also a banana date version that I recall enjoying (though we all know that dates are not chocolate). I can still picture the muffin recipe book that she used to cook from! So for me, banana choc chip muffins have a really strong taste-memory attached to them, the kind where you take a bite and an image immediately pops to the forefront of your mind. I love it.
I’ve done a few different versions of these over the past fortnight and distributed them among the masses, the ones below are definitely my favourite.
Unfortunately for Ruby Tuesday, she was not amongst the masses. This did not impress her.
Try explaining to a dog why there is food within reach but they are not allowed to touch it.
Sad puppies aside, these muffins are absolutely divine straight out of the oven, all soft and oozing chocolate. Mmm…oozing. They are also incredible once they’ve cooled down, and the chocolate gets all chunky. I honestly can’t decide how I like them better – I will have to do some further research and get back to you.
Banana Choc-Chunk Muffins
(makes 12 muffins)
1 1/2 cups wholemeal spelt flour
1 tsp baking powder
1 tsp bi-carb soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
4-5 small-medium overripe bananas
1/3 cup coconut oil, melted
1/2 cup coconut sugar
1 tsp vanilla extract
1 flax egg (1Tbsp flax meal + 3 Tbsp water)
1/3 cup dark chocolate, roughly chopped
Preheat oven to 180C, and lightly grease a muffin tray (or line with papers).
In a large bowl, combine flour, baking powder, bicarb soda, cinnamon, nutmeg and salt.
In a medium bowl, mash the bananas up with a fork. Add coconut oil, sugar, vanilla and the flax egg and stir with a fork until well combined.
Pour wet ingredients into the dry and mix until just combined. If the mix seems to dry, add a dash of non-dairy milk. Fold through chocolate chunks, being careful not to overmix.
Distribute evenly among the muffin pan, then whack them in the oven and cook for 25 minutes, or until slightly golden and they bounce back when you touch them. Do the old skewer test if you need to check.