Dark chocolate and ripe banana – need I say more?
No, seriously, do I have to?
With the pairing of walnuts and banana in my previous recipe, Eggless Banana Bread, I stayed on the banana train because bananas are always in abundance where I am. They’re so versatile. And I desired to have something smaller, ready for our lunch boxes but also perfect as an afternoon treat. Something that could be enjoyed with a cup of loose leaf tea after work, and at the same time, erase every tense muscle in my body. In addition, something that wouldn’t require any eggs.
I’ve had this (dairy-free) Seed and Bean dark chocolate slab in the pantry for a while now, and there it was. The light-bulb-moment. So, here you have it, an easy recipe for dark chocolate chip and banana muffins that are also dairy-free, egg-free and refined sugar-free. I am not even using egg substitutes because the bananas in addition to the baking powder and -soda do such a great job at lifting these muffins.
The dark chocolate also helps to neutralise the sweetness of the very ripe bananas making this a rather balanced treat. There is therefore no need for any sugar; I do however add up to 3 tablespoons of raw honey because that’s just who I am. A honey-bee. Aka Melissa.
To make these muffins, I am including an easy 7-step method with visuals for you. So, let’s get into it.
STEP 1: Preheat the oven to 180 degrees Celsius and grease a 12-hole muffin pan. I used 2 x 6-hole pans. Once greased, set aside. (Side-note: I’ve done away with paper liners because to me it’s a waste of paper. If you can grease a pan well, then there is no need for paper liners. I did not struggle to remove any of the muffins from the pans. Reusable silicone muffin/cupcake holders are also a great option).
STEP 2: In a large bowl, gently whisk together all the dry ingredients, except the dark chocolate. This includes the oat flour (my flour of choice at the moment), the salt, baking powder and baking soda.
STEP 3: Then, to the bowl in which you mashed the ripe bananas, add the olive oil and the raw honey. Mix this well and ensure the bananas are super fine.
STEP 4: Make a well in the center of the flour mixture and gently whisk the wet ingredients into it. Try not to overmix, but make sure everything is well incorporated for a wet batter.
STEP 5: Once mixed, fold three quarters of the dark chocolate chips into the batter. You want to keep about 4-5 pieces of chocolate chips aside for the top of each muffin. They just make the muffins look so pretty when they come out of the oven. All soft and melty.
STEP 6: Pour the batter into your prepared muffin tin(s), making each hole three quarters full. Divide the remaining chocolate chips evenly to place atop each filled hole.
STEP 7: Bake for 16-18 minutes or until a skewer comes out dry. Remove the muffin pan from the oven and allow it to cool slightly before removing the muffins from the pan. Enjoy these muffins with a cuppa for breakfast or as an afternoon treat!