I have a friend who has the most wonderful way with words. There’s a phrase that she uses to describe life – the best of times and, the worst. She calls it shine and shadow. A tray of these triple chocolate banana muffins are guaranteed to brighten even the most dismal day. Maybe they won’t change the world but they’re bound to make your it a little sweeter. Drizzled with salted caramel sauce, they’re super indulgent.
To finish, I scatter the tops with dark chocolate shards and a pinch of sea salt flakes. If you’ve made the brown butter banana bread, you’ll know all about how to upscale two sad looking bananas. Once again, there are 2 ripe bananas in the mix. They add flavour and a velvety texture to the crumb. The muffin batter is a simple blend and mix story. Nothing challenging there.
As with everything in life, there are rules. If you’re a seasoned muffin-er, you’ll know that there are rules to ultimate muffin.
No 1. The best muffins are eaten on day ONE.
No 2. If the muffin contains chocolate, it should be eaten warm for best ooze-factor.
No 3. Star muffins have toppings, drizzles and streusels!
No 4. Although challenging, wait just long enough for the muffins tops to cool and crisp.
Triple chocolate banana muffins
- 180g all-purpose cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 120g sugar
- 30g cocoa
- 125ml vegetable oil
- 1 egg (xl)
- 1/4 cup (60ml) buttermilk
- 2 ripe bananas
- 100g milk chocolate, roughly chopped
- 50g Lindt 70% dark chocolate, broken into shards
- Preheat the oven to 180º C. Line a 12 hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and cocoa. Place the sugar, vegetable oil, egg, buttermilk and bananas in a blender. Blitz until smooth. Pour the wet mixture into the dry ingredients and fold in until just combined. Add the milk chocolate chunks and fold in lightly. Spoon the batter into the muffin cases. Bake for 20-22 minutes.
- Cool the muffins on a wire rack. If you’re going to serve with toffee caramel sauce, waite until the muffins are cool before spooning over the sauce. Scatter with dark chocolate shards and a sprinkling of sea salt. The muffins are equally good without the toffee sauce, in which case I’d tuck in while they’re still warm, with liquid chocolate pools inside!