On the weekend, I really enjoy baking something easy and quick with the kids, where everyone can get involved without making too much mess. I have a thing for bananas in cakes anyway and was very happy, when C wanted us to bake my go-to banana muffins again. D requested a lava cake and J suggested to create melting chocolate centers. This is genuine family recipe and has been approved by visiors.
If you have no time at hand but need something sweet to satisfy a craving or serve guests arriving any minute, I promise you, these muffins are perfect for you. Even if you’re missing an ingredient, replacing is always possible and super effective. Take more banana if you miss an egg, replace coconut oil with butter or sunflower oil, white sugar for coconut sugar, leave out whole wheat flour and use white flour and of course, use any type of chocolate you love.
Happy baking!
110g coconut oil
120g coconut sugar
1 large egg
60ml oat milk
1 tsp vanilla paste
2 big, ripe bananas
110g whole wheat flour
100g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
100g good quality dark chocolate
50g milk chocolate
Perfect for about 12 small muffins
- Preheat the oven to 200°C and line a muffin tin with 12 paper cases.
- Into a medium sized bowl, pour in the coconut oil and sugar. Whisk together until a grainy paste forms.
- Mash up the bananas with the back of a fork and add into the bowl, together with the egg, oat milk and vanilla paste.
- Mix everything on a medium speed with a handheld electric whisk. It will look very lumpy and grainy still, but don’t worry, we just want everything to be incorporated well.
- Add both types of flour, baking powder and bicarb. Briefly mix again with the electric whisk until just combined.
- Now it’s time to fill the muffin cases: put a heaped tablespoon of batter into each case.
- Break both chocolates into small chunks.
- Into each filled muffin case, stick two pieces of dark chocolate and one piece of milk chocolate in the middle.
- Divide the rest of the batter between the cases, about 1/2 tablespoon each to cover the chocolate.
- Bake the muffins for 14 minutes in the middle of the oven.
- Leave to cool for a couple of minutes in the tin, then transfer onto a wire rack. Serve while slightly warm and enjoy the melting center!
Optional:
If you don’t devour all muffins at once, you can keep them in an airtight container for up to 4 days. Top tip: before enjoying, warm up the muffin in a microwave for 15 seconds. The chocolate center is going to melt again – yum!
If you don’t have an electric whisk, make sure to use your arm strength and whisk thoroughly to avoid a lumpy batter. I would recommend using a blender to make the banana super smooth before adding to the batter. Tastewise it will not suffer, but the consistency of the cake will be slightly different without the help of an electric whisk.
If you prefer to bake a loaf or round cake instead of muffins, please use my Coco’s Banana Bread recipe. The rising agents and flour quantity in this recipe is ideal for muffins.
