Couldn't sleep very well last night, as I was haunted by this weird dream that ended up with me drowning in a chocolate fountain. I mean, a really BIG one! Either that or I had shrunk to Lilliputian-like proportions and had managed to fall in there after having rebelliously crashed a good friend's cocktail party that ahem, I hadn't been invited to. Thank God this was just a dream, especially about the not being invited part... however, the viscous chocolate seemed to still be pulsing through my brain as I awoke.
To appease the chocolate Diva in me, I made up my mind to try out this really funky and easy recipe for Banana Chocolate Fudge Muffins. Funky because it doesn't contain any eggs (substituted by bananas) and made with multigrain instead of plain flour; and easy because well, it's just that - easy to make! While the bananas add moisture, the multigrain flour just tends to absorb it all so do keep this in mind and adjust the number of bananas you use, depending on their size. Contrary to popular belief, size really DOES matter in this recipe! Lol..
This is the Multigrain flour that I used, it's mostly for making bread...
but then hey, I do like to live dangerously!
The moist batter as it's about to go into the oven.
All cooked up and no place to go but my mouth
It's so moist and tender, I could cry when I bite into it... *sobs*
Ok, I know you're all dying to make this, so here's the recipe:
Eggless Banana Chocolate Fudge Muffins
1 cup (250g) butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp vanilla extract
3 large ripe bananas, mashed
2 cups multigrain flour
1/3 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 cup chocolate chips
1. Preheat oven to 180°C. Line 12 muffin cups with muffin papers.
2. Sift cocoa powder and baking powder and mix with the multigrain flour and salt in a large bowl.
3. Beat the butter, sugar and brown sugar in a separate bowl until light and creamy.
4. Add the mashed bananas and vanilla and beat until combined.
5. Fold the dry ingredients (cocoa, flour, etc) to the batter and stir in the chocolate chips. The batter should have a moist cookie drop consistency, otherwise add a bit more mashed bananas.
6. Spoon 3/4 full into the muffin cups.
7. Bake for 25-30 mins until a tester comes out clean when you insert it. (15 minutes for miniature muffins).
8. Cool muffins in tray for 5 minutes before transferring them to a rack to cool completely.
Close your eyes and don't forget to drown in your own chocolate heaven when you bite into one of these. Enjoy!