Chocolate and banana muffins – when chocolate meets banana, it creates the perfect morning muffin – one that even a monkey would love!
2/3 cup of granulated sugar
4 tablespoons unsalted butter at room temperature
1 egg at room temperature
1/2 cup buttermilk at room temperature
3 medium bananas mashed (about 1 1/4 cup)
1 3/4 cups of all-purpose flour
1/3 cup of sifted unsweetened cocoa
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
Preheat the oven to 375 degrees F. and prepare a 12-cup muffin pan by spraying it with cooking spray or filling each cup with a muffin liner.
In a medium mixing bowl, beat butter and sugar until light.
Add egg and mix well.
Gradually add buttermilk while mixing at low temperatures. Contents may look curdled but are fine.
Mix the mashed bananas.
In a medium bowl, beat together the flour, cocoa, baking powder, baking soda and salt.
While mixing on low, add half of the dry ingredients to the bowl.
Add the rest and beat until blended, scraping the sides and bottom of the bowl.
Fill the cups with prepared rolls to 3/4 of their capacity.
Bake for 20 minutes or until a toothpick inserted in the middle of a few muffins comes out clean.