Moist Banana Muffins With Buttermilk and Dark Chocolate Chips

Hands up if you have a weird banana combination you can’t get enough of. By weird I mean you wouldn’t necessarily shout it out to any and everybody for fear of them looking at you with raised eyebrows. I dear reader, have one that has nothing to do with banana and chocolate muffins.

Are you ready for this? First, I like my bananas on the firm side, definitely not overripe! When i get that banana urge – I prep a bowl of salted nuts and proceed to dunk the banana in the nuts before i devour it. Oh, and I wash it down with hot water. Weird? Now, head on to the comments and tell me yours…

When summer hits, a throng of fruit flies storm into our kitchens. They unapologetically fly around with seemingly little care or fear for their lives. But before I started to google simple ideas on how to run them out of the house- I of course had to figure out a recipe to make the problem disappear. The problem is: the overripe bananas that everyone at home now seems to steer clear of.

They are banana muffins with buttermilk which I feel brings another level of moistness. Hahaha as if the bananas didn’t do that already. Plus if I had to be truly honest, I once tried to make some hopefully super moist triple chocolate muffins and they backfired terribly. So, as if the disappointment from that wasn’t enough I decided to dump the leftover buttermilk into this recipe, and lo and behold it wasn’t a failure!!

So why banana muffins with chocolate? Well for one: there are people I live with who for some reason can’t do without the stuff. And my other reason was just: why not? Now, I know some of you might like to run into a little chunk or two of banana between bites. So if that’s you, then here’s an option: instead of blending the banana with the buttermilk; you can squish it in your palm then stir the buttermilk through.

This recipe yields 12 muffins

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When You Aren’t Hands Deep in Banana Batter You Could Be Making:

Her Rebellious Lemon Cake

Lemons aren’t just for lemonade or your ‘morning water’. Squeeze them into this exquisitely moist buttermilk-rich cake sure to please that difficult crowd. I dare you to rebel.

Print Recipe

Banana and chocolate muffins

(+20 rating, 4 votes)

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Dessert – International

By My food memoirs – Serves: 12

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes

Banana muffins blended with buttermilk, stirred through a batter with dark and milk chocolate. Take advantage and use up some of those leftover bananas!

Ingredients

• 220g Plain flour
• 150g Granulated sugar
• 60g Soft brown sugar
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1/4tsp Salt
• 1 tbsp Vanilla extract
• 110 Softened unsalted butter
• 2 Medium eggs
• 2 Ripe bananas
• 240g Buttermilk at room temperature
• 170g Dark chocolate
• 80g Milk chocolate

Instructions

1

Preheat the oven to 180C and set the rack in the middle

2

Sift the flour, baking powder and baking soda plus salt into one bowl

3

Mix the dark and milk chocolate then put aside a quarter of it (this will be used to top the muffins before they go in to bake)

4

Take 2 tbsp of the flour mixture and pour it over the 3/4 leftover chocolate chips that will go into the batter. You need to coat the chocolate chips with the flour

5

Blend the banana and buttermilk until there are no lumps

6

Whip the softened butter until it starts to turn white (about 3 minutes) then slowly incorporate the sugar as you continue whisking. Just until it all comes together to form what looks like a shaggy crumbled mess

7

Add the vanilla and one egg at a time and continue whisking

8

Now pour in half the buttermilk mixture then alternated with the flour as you mix with a spatula. Finishing with the flour

9

Then toss in the chocolate chips and mix it well with the batter making sure there are no flour patches on the ides or bottom of the bowl

10

Using an ice-cream scoop or a jug, pour the batter into the muffin tins up to 3/4 way up. You need to leave room for the muffin to rise without pouring over

11

Afterwhich top the muffins with the 1/4 chocolate chips you had set aside

12

Baked for 25 minutes or until a toothpick comes out clean. Remember to turn the muffins halfway through baking

13

Store in a muffin tin after they have cooled to maintain moistness.