Sonali shares a quick and easy recipe with over ripe bananas that were to be tossed away. The one bowl double chocolate banana muffin is yummy. Here is how to make it yourself, in the weekly column, exclusively in Different Truths.

These one bowl chocolate banana muffins are perfect for breakfast or as a snack in between meals. When you have a couple of over ripe bananas laying on the counter top ready to be tossed into the garbage, this recipe comes perfectly handy.

These muffins not only taste good but also are a breeze to make. The recipe needs only one large bowl and a fork and spatula to mix in the batter. Less cleanup after baking and more time to enjoy the muffins! No fancy equipment and no fancy ingredients yet you bake the yummiest chocolate banana muffins in no time. The muffins are moist, super chocolatey with a hint of banana.

Preparation Time: 10 minutes                                            Baking Time: 20-25 minutes

Makes: 12 muffins

Ingredients

1 ½ cups all-purpose flour/maida

½ teaspoon baking powder

1 teaspoon baking soda

2/3 cup granulated/castor sugar

½ teaspoon salt

2 tablespoons unsweetened cocoa powder

1 egg at room temperature (see tips)

2 medium ripe bananas

1 teaspoon vanilla extract

½ cup vegetable oil

¼ cup chocolate chips or chunks

Method

Preheat the oven to 350 F or 180 C and line a 12-cup muffin pan with muffin liners. Set aside.

In a large bowl add the bananas and mash well with the back of a fork. Add the egg and sugar and mix well until combined. Add the milk, vegetable oil and the vanilla extract and combine well.

Add the flour, baking powder, baking soda, salt, and cocoa powder. With the help of a spatula, fold in the mixture just until completely incorporated. Finally, add in the chocolate chips and give a final mix.

Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the center of the muffin comes out clean.

Transfer the pan to a cooling rack to cool completely.

Serve with coffee or milk.  Enjoy!

Tips

Do not overmix the batter. That will make the muffins tough and dense. Store the muffins in an airtight container at room temperature. You may use 1 tablespoon flax seed powder mixed with 2 tablespoons of water to replace the egg.

©Sonali Chakraborty

Photos by the author

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Sonali Chakraborty

Sonali Chakraborty is a food blogger, self-taught food photographer and stylist. She is a true Bong at heart. She loves to travel and listen to music.

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