Chocolate covered banana muffins
I always felt kind of obsessed with muffins and cupcakes. The process of baking and the preps of dough delights and fascinates me the most! Even though you have to follow the recipe as accurate as it’s possible(especially with cupcakes), you can still improvise! There are loads of free space in the recipes of muffins to embody and accomplish your culinary aims or even to satisfy a sweet-tooth friend of yours who has a instant crave of some delicious dessert. With the spices like cinnamon, ginger or other additional ingredients like berries, nuts, chocolate chips or crumble tops you are able to enrich your bakes not only with a different kind of flavors, but also with a nice texture, smell, crunchiness or even with a color from some fresh cranberries or raspberries.
Another great recipe with a combination of chocolate and bananas is from Sally’s baking addiction. Adding mashed bananas and oil(more about the impact of different kind of fats in muffins) gives an additional moisture and fluffiness to the batter. For those who are trying to cut their daily intake of sugar, but still crave for some muffins, I recommend to reduce the amount of regular sugar and rather add some dried fruits or an extra banana.
As always, I have made some corrections, like putting in a handful of raisins, grating some orange zest into the batter and covering the tops of the muffins with Nutella cream. I am definitely going to make these muffins again.
To make 8-10 muffins you will need:
- 1/2 cup of sugar
- 2 mashed bananas
- 2 large eggs (at room temperature)
- 6 tablespoons neutral oil (coconut, sunflower, canola)
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- A pinch of cinnamon
- A handful of raisins
- The zest of one large orange
- A pinch of salt
- 1 and 1/2 cup of flour
Preheat the oven to 220C.
To start with, combine the sugar and eggs for about 3-5 minutes. Add mashed bananas, oil, vanilla, salt, raisins, orange zest and cinnamon, mix for about a minute or less. Gently toss in the flour and baking powder. This is the part where you should set aside your mixer and take a spoon(I prefer using a silicone spatula). You should try not to over mix the dough. Pour the batter in each liner almost to the top. Bake for 5 minutes at 220C, then reduce the temperature to 190C and continue baking for about 15 minutes. This method of baking will lift up your muffins considerably! Let it cool down to evenly cover the tops with Nutella.