Choco Banana muffins - easiest and most delicious muffins, new post after many moons

Yep, no talking about where I have been, what I have been doing, how glorious  my summer was, and the current weather now that it has turned into colorful autumn, and yada, yada, yada... Today it is all about cutting to the chase directly. Some day, when I am able to sit down, relax and write a mile long story, I will share all the good, bad & ugly of the missing months if you are interested. Life has been busy and full and I am not able to spend the time I would like to with my blog baby. I came back from the hiding due to the overwhelming response to my muffin picture on FB last week and all the requests I received to share the recipe. I sincerely think these super delicious muffins will make up atleast in part for all the unaccounted absence. And if you haven't heard, chocolate makes everything better :-) And yes, baking happened in the Sattvaa kitchen after many moons too..

A banana muffin is good and tasty but a choco-banana muffin is better and soul satisfying. If you haven't had one, I implore you to try this at your earliest.  This is such an easy recipe that delivers the softest, most moist and delicious muffins every time (and I should know as I baked 2 batches in a week). So DD was home a week ago for a short weekend and while I cooked stuff for her to carry, I also baked these muffins for her and her group of hungry friends. I had forgotten the blissful feeling that baking awakens in me until the aroma from the banana started to waft through the kitchen. The gooey chocolate, soft & moist muffins that came out of the oven just 12 mins after they went in were some of the best muffins that I have tasted ever.

As DD packed the entire batch to take with her, I decided to bake another batch just 2 days later so I could take some to work for my coworkers. The entire box of about 20 muffins was gone by the end of the day.

This recipe is tweaked from Nigella Lawson's original recipe. I skipped the eggs, used coconut oil in place of vegetable oil and added chocolate chips additionally. The texture is super light and moist. I don't like the taste of very ripe bananas personally, I use them up when they are just soft. These impart the best flavor in breads and muffins. When I posted the teaser picture on FB last week, one of the readers asked me about the variety of the bananas, I only use the the chiquita bananas as they are easily and widely available here, these are very similar to the variety called pacha bale hannu in kannada which have a green skin when unripe that turns a golden yellow and starts to develop black spots as the fruit ripens. You can use other ripe bananas as long as they are soft. As the size varies with the variety I have specified the quantity of the mashed banana in cups as well, hope this helps. The recipe below is for about 18 good size muffins but I also made them slightly smaller (for my health conscious yet sweet toothed colleagues) and got 24 muffins.

Feel free to add nuts of choice to make it more nutritious.

PS: Thanks for all the support, just when I think that nobody really misses me if I didn't blog, you guys pour your love and ask me for a recipe or leave a comment to say how you liked one of my recipes. Your love & support makes me come back even after an awkward gap on the blog :-). I will see you again with another delicious recipe as soon as I am able to.

PPS: I have another work related travel coming up next week and will be missing Deepavali at home. Here is an early Deepavali wish to all of you celebrating the festival of lights, may the festival usher in good times where people treat each other with love and respect. May Deepavali bring in the light to fill in every life with hope, joy and prosperity. 

What do you need to make the muffins? 
Recipe source: Nigella Lawson
4 ripe bananas (4 cups of mashed banana)
4 Tbsp coconut oil
1/2 cup brown sugar (reduce it if your bananas are sweet)
1.5 cup AP flour
1 Tbsp vanilla essence
3 Tbsp cocoa powder
3/4 cup unsweetened chocolate chips
1 Tsp baking soda

How do you make muffins? 

• Peel, and mash bananas using a potato masher or with clean hands so there are no pieces left

• In a microwave safe bowl put 1/2 cup of chocolate chips and microwave it for about 2 mins taking it out every 30 seconds to stir.
• Once the chocolates melt, add the coconut oil and mix it in. I use virgin coconut oil and it always stays solid at room temperature, so heating it helps it to become liquid. 

• In a large mixing bowl, take the mashed banana, add melted chocolate+coconut oil, vanilla and mix it well with a whisk. 
• Sift AP flour, cocoa powder & baking powder using a fine sieve into the mixing bowl, this helps distribute baking soda into the batter and not form bitter, untasty lumps. 

• Once the flour is added, mix it all in gently together. Add the remaining chocolate chips to the batter. 
• Line your muffin trays with liners and spoon in a big tbsp+half into each liner. 

• Preheat the oven to 400F and bake for 12minutes or until a toothpick inserted into the center of the muffin comes out clean. 
• These are best had warm out of the oven but they stay good for couple of days and can be reheated. 

Notes: 

• I used coconut oil as I was out of vegetable oil but liked the texture and the flavor.
• Use good quality chocolate, I sneaked in 2 squares of Ghirardelli dark chocolates and I honestly believe the quality of chocolate makes a difference.