I had a few bananas that I totally forgot about and accidentally left them in a carrier bag. I found them a few hours later but it was too late – they were already brown and I had no intention of eating them in this state. And since chocolate and banana are two of my favourite flavours because they complement each other so well, I decided to improvise and created this quick and easy recipe for chocolate banana muffins. They are very soft and tangy and are perfect for an anytime snack or even breakfast. I have used dark chocolate in this recipe but you can replace it with milk chocolate, use chocolate chips instead (I simply didn’t have any) or mix a few different types of chocolate.

Ingredients for 16 banana chocolate muffins:

• 190 g flour
• 120 g sugar
• 100 g dark chocolate
• 80 ml olive oil
• 4 bananas
• 2 eggs
• 1 ½ tsp. baking powder

Preparation:

1. Sift the flour and baking powder into a big bowl.
2. In another bowl, whisk the eggs. Mix in the olive oil and eggs.
3. Chop the chocolate.                              
4. Mash the bananas.
5. Stir everything together until a smooth mixture is obtained. 
6. Preheat the oven to 180ºC .
7. Line a muffin baking tray with cupcake paper cases.
8. Divide the muffin batter equally into the cupcake liners filling them almost to the brim.
9. Bake for about 25 minutes. The Banana Chocolate Muffins remain very light in colour.
10. Take the banana muffins out of the oven and leave them aside to cool. Take them out of the baking tray in 10 minutes and leave them on a cooling rack until completely cool.

Don’t eat them while they are still hot because you might think they’re undercooked. This is due to the hot banana inside.

Bon appetit!