Happy New Year everybody! I hope you all had a wonderful holiday season and 2015 is full of non stop awesome for you! I’m not big on New Year’s resolutions, especially diet related ones! I’m a baker and I’m very attached to my butter and sugar, dieting just isn’t for me even if I would like to lose a couple pounds. With that said, the first recipe I’m posting in 2015 is pretty healthy! I’m not a calorie or nutrition counter so I don’t know how healthy these are but they have no butter, the majority of the sweetness comes from the bananas with only a small amount of brown sugar supplementing it. They’re also made with wholemeal (whole wheat) flour – they’re practically a health food! These will also be dairy free if you use chocolate chips that don’t contain dairy (I use semi-sweet chips, which do contain traces of milk I believe). You could also potentially make them vegan with a little fiddling, replacing the eggs with applesauce would probably work but I haven’t tested that, so I can’t say for sure.
These chocolate banana muffins are also delicious, way more delicious than they are healthy which is my kind of muffin! They’re a nice dense, moist muffin, I hate those muffins that are like biting into air, I want some substance in my muffins – leave the light and airy for the cupcakes! They’re equally chocolatey and banana-ry, with a hint of cinnamon to give them a nice flavour depth. The chocolate chips are definitely a must too, they add little chunks of chocolatey goodness and a little extra sweetness,
These muffins came about because I had a few way too ripe bananas – my first idea was, naturally, banana bread, but I only had three bananas so it would have been a very small loaf! Muffins seemed like a great idea and they really were! Over ripened bananas are so great for baking, never ever throw away those brown bananas okay! They look pretty nasty and aren’t fun to eat, but the riper they get the sweeter they are, so when they’re all brown and mushy, there’s so much natural sweetness in them that’s perfect for baking, you can even cut down on your sugar usage because of all the natural sweetness. Next time you have some bananas getting a bit too comfy in your kitchen, you should definitely turn them into these muffins, you’ll love them! They’re worth buying bananas especially to make these muffins, you’ll have some waiting time but they’re so yummy it’s worth the wait.
Because of all the natural sweetness, you really can have them at any time. Grab one for a quick and tasty breakfast in the morning, pack one in the kid’s lunchbox for a snack or treat, or even pass them out as dessert after dinner – everybody will love them any time of the day. They have those wonderful domed and chewy muffins tops that are essential for a good muffin! The best way, I find, to get a good muffin top is to fill the paper cases up until they’re almost full and then bake on a high temperature for 10 minutes before lowering it to bake throughout – I never fail to get a great muffin top with that method!
So, 2015 is finally upon us! The year of my golden birthday, the rugby world cup, the year of general elections in the UK and, assuming she’s still reigning towards the end of the year, Queen Elizabeth II will be our longest reigning queen, beating Queen Victoria! And lots more yet to be determined I’m sure. I haven’t made any proper resolutions but I do plan on a few changes this year to help make it a good year – and of course, there will be lots of baking! Do you guys have any big plans for 2015? Have you made any resolutions?
I’m going to be bringing these yummy little things along to Fiesta Friday this week, I hope they enjoy this tasty, almost healthy treat after the holidays! The first FF of the year is being co-hosted by the awesome Mr Fitz and Kaila!
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- 130g wholemeal/wheat flour
- 85g plain/AP flour
- 4 tbsp cocoa powder
- 1/2 tsp cinnamon extract
- 1 tsp bicarbonate of soda/baking soda
- 8oz semi-sweet chocolate chips*
- 3 very ripe bananas
- 125ml vegetable oil
- 2 large eggs, room temperature
- 100g light brown sugar
- Preheat the oven to 230C/450F. Line a 12 hole muffin tin with cases.
- Add the flours, cocoa, cinnamon and bicarb to a bowl and mix together, set aside. Remove 1 tbsp of flour mixture from this and toss with the chocolate chips, set aside
- Mash the bananas and beat in oil. Add eggs and sugar and continue beating.
- Add the flour mixture and gently mix together until all combined.
- Stir in the chocolate chips until evenly dispersed
- Spoon into muffin cases, filling almost to the top.
- Bake for 10 minutes on 230C/450F. Without opening oven door, turn the oven temperature down to 200C/400F and bake for another 10 minutes.
- Remove from oven and cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.
- Will keep in airtight container for 3 days
- *Check chocolate chips package to ensure dairy free if needed