Friday, January 31, 2020

Chocolate Fudge Swirl Banana Muffins

How do you merge decadence and nutrition in one recipe?

Chocolate Fudge Swirl Banana Muffins

is how!

If I'm going to have a muffin from now on, it's going to be these right here. They are SO GOOD.

Moist banana muffin with 3 whole bananas and just 4 tablespoons of butter. I used a blend of white sugar and coconut sugar which adds a rich caramelized flavour to the muffin batter.

THEN, I combine dark chocolate ganache with some of the batter and swirl that through each muffin cup. The result is a fudgy chocolate-banana swirl that is just bonkers delicious!

What makes the BEST Banana Muffins?

1) don't use over-ripe bananas! Despite what you might read in many other recipes, I never recommend using black, over-ripe bananas. Just use ripe, spotty bananas. Over-ripe bananas can lend a fermented flavour to the batter and so much of the carbohydrates convert to sugars that the banana loses its ability to provide structure to the batter.

2) measure the flour accurately - using too much flour will make them taste doughy instead of a clean banana flavour. Using ripe bananas instead of over-ripe bananas also means you can use less flour since the banana actually provides structure.

3) combine sugar with eggs and mashed banana to encourage it to dissolve - this means you are guaranteed to have moist muffins!

4) do not over-mix

5) add chocolate (HEHE!)

I know you will love these, and I hope you make them right away!

PS - They freeze wonderfully, but I'm not sure if you'll need to know that since they likely won't make it to the freezer ;)

Chocolate Fudge Swirl Banana Muffins
makes 12 muffins

1 ½ cups (215g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups (355ml) mashed bananas (from about 3 large bananas)
½ cup (100g) granulated sugar
½ cup (65g) coconut sugar 
2 large eggs, at room temperature
¼ cup (56g) unsalted butter, melted 
1 tsp (5ml) pure vanilla extract

For the swirl:
½ cup (85g) bittersweet chocolate, chopped
3 tbsp (45ml) 35% whipping cream
dark chocolate chunks for topping

Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.

Whisk together flour, baking powder, baking soda and salt in medium bowl. 

Place mashed bananas in a large mixing bowl (or if you want to mash the bananas right in the bowl with a fork, weight out 360g of banana flesh so that you have the right amount). Add both sugars and whisk until glossy and syrupy. Whisk in eggs, cooled melted butter and vanilla until blended. Add dry ingredients all at once and fold them in until just combined.

For the swirl, combine chopped chocolate and cream in a small bowl and microwave until cream is hot. Stir until smooth and chocolate is melted. Add ¼ cup of banana bread batter and stir vigorously until it is smooth and thick. It might look oily and separate at first but continue to stir until it tightens up.

Divide batter evenly among muffin cups. Spoon about 1 teaspoon of fudge mixture into the center of each and then swirl it through with the blunt side of a knife, lifting batter up and around to tuck the fudge swirl in. Tuck a few large chunks of chocolate on top if desired and bake for 18-20 minutes. Transfer to a wire rack to cool, and they are incredibly delicious while warm!

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