Banana Chocolate Chunk Muffins

The flavor of naturally sweetened ripe bananas make a flavorful contrast to chucks of dark chocolate and tart currants in these incredibly moist and delicious muffins.  As an after school snack for the kids, or for a quick out the door with your coffee treat, these muffins are sure to be a hit.

I am not sure how it works at your house, but it seems like whenever we buy bananas, there is always one that turns black before we get to it, so my standard rule is to toss it in the freezer for later since I really hate to throw food away.  The other day as I was taking an inventory of what is actually in the freezer, I came across a half a dozen frozen bananas and decided I better do something with some of them.  Banana bread is usually the first thing that comes to mind for using the frozen boomerangs, but I started thinking if I were to make muffins I could send some with Kelly to the office for his co-workers.

As the bananas were thawing I started digging around for some things to add in.  I looked at the nut inventory but somehow that was not quite what I wanted, and as an office treat and with nut allergies and all I decided to pass.  Then I came across some dark chocolate that was left over from holiday candy making as well as some dried currants that were extras from the Christmas fruit cake and it seemed to me this would make a great combination.  The flavors worked extremely well together with the slight bitterness of the dark chocolate and the tartness of the currants balancing perfectly with the sweetness of the bananas.  So not only was I able to use up odds and ends from other baking projects, but we ended up with some good eats!

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Banana Chocolate Chunk Muffins with Currants

Chunks of dark chocolate and tart currents add a delicious contrast to the sweet flavor of banana in these easy to make muffins.

Author: Christoph

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 eggs
• 1/2 cup vegetable oil
• ¼ cup milk
• 3/4 teaspoon almond extract
• 3 over-ripened bananas mashed
• 1/2 cup dark chocolate cut in to small chunks
• 1/2 cup dried currants

Method

1. Preheat oven to 350°F. Lightly grease the top of a muffin tin and line the cups with papers.
2. In a medium sized bowl whisk together the dry ingredients.
3. In another medium sized mixing bowl, stir together eggs, oil, milk, extract, and mashed bananas.
4. Mix together wet and dry ingredients and stir to combine. Do not over-mix.
5. Fold in chocolate and currants.
6. Scoop batter into prepared muffin cups. Top each muffin with a few chocolate chunks and bake for 30 – 35 minutes. Test with a toothpick.
7. Allow muffing to stand for about 5 minutes in the pan before lifting them out on to a wire rack to completely cool.

Cooks Notes

Toasted walnuts or almonds would make a nice addition to these muffins.

 

High altitude add 2 Tablespoons.

 

Batter can be baked as a loaf if preferred. Pour batter into a greased bread pan and bake for 55 – 60 minutes. Test with a wooden skewer.