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Chocolate banana muffins

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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the muffins:
  • (113 gr) dark or semisweet chocolate, cut into small pieces
  • 1 C (130 gr) all purpouse flour
  • 1/4 C (21 gr) unsweetened cocoa powder
  • 1 tsp (5 gr) baking powder
  • 1 tsp (5 gr) baking soda
  • 1/2 tsp (2.5 gr) salt
  • 3 medium size bananas, very ripe
  • 1 egg, big
  • 1/2 C (100 gr) brown sugar
  • 1/4 C (60 ml) vegetable oil, soft flavored (canola, sunflower, corn)
  • 1/2 C (120 gr) sour cream (or yogurt)
  • 1 tsp (5 ml) vanilla extract
  • 3/4 C (130 gr) dark or semisweet chocolate, in pieces
For the chocolate topping:
  • (113 gr) dark or semisweet chocolate, cut in small chunks
  • 1/4 C (60 ml) whipping cream

Equipment

Method
 

For the muffins:
  1. Preheat oven to 200° C. Place muffin liners in a 12 large muffin tin. Separately, in a medium bowl, sift the flour with the cocoa powder, baking powder, baking soda and salt. Mix with a spoon and set aside until needed.
  2. Melt the chocolate in pieces, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add the chocolate to a large heat-resistant bowl and place it on top of the pot of water (without touching the water) so that it melts with the steam.
    The second is in the microwave, adding the chocolate to a medium microwave-safe bowl and then melting it for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
  3. Separately, in a large bowl add the banana and mash it with a fork until a thick puree is obtained. Add the egg along with the sugar, vegetable oil, sour cream, vanilla extract and melted chocolate. Beat with a balloon whisk for 1 minute until everything is well integrated.
  4. Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture. Finally, add the chocolate chunks and mix just until incorporated.
  5. Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 full. Bake the muffins at 200° C for approximately 17-18 minutes or until a wooden toothpick comes out clean.
For the chocolate topping:
  1. Place the chocolate with the whipping cream in a deep dish and melt in the microwave for 30 second intervals, that is, put it in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
  2. Let the melted chocolate cool a little and then pour it into a piping bag or ziploc bag with a small round tip.
  3. Remove the muffins from the oven and as soon as they come out, fill them with some of the melted chocolate. To do this, cut off the tip of the piping bag with the chocolate, then insert the doughnut into each muffin and apply a little pressure so that the muffins are filled. Once ready, the muffins can be served warm or at room temperature.

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