I’m forever a caramel girl at heart, but these double chocolate banana muffins oozing with semi-sweet baker’s chocolate and a touch of salt have me ALL ABOUT the dark side.
This recipe is based on one by my all-time favorite domestic goddess, Nigella Lawson. I’ve ever-so-slightly tweaked her chocolate banana muffin recipe (which is of course amazing as-is), topping up the cocoa powder, swapping vegetable oil for olive oil, adding in kosher salt and gifting each muffin a semi-sweet baker’s chocolate square. The melting, lava-like chocolate takes these very dense and super moist muffins from snack to dessert-worthy treat.
As soon as they’re out of the oven (and the chocolate is still soft), I like to give them the tiniest pinch of kosher salt. Because chocolate = good, chocolate + salt = ya, now we’re talking.
What I also love about this recipe? ONE bowl. SO quick. Less time doing dishes = SO much joy (also, this might be the most math I’ve done since 1999). I literally tell my husband everyday: ‘I love cooking and making a mess in the kitchen, but dishes? They are my joy-sucking nemesis.’ So high-fives to this one-bowl delicious muffin recipe.
Like most muffin recipes, these double chocolate banana muffins are best straight out of the oven or shortly there after. They’ll still be delicious on day 2 and day 3, but better if you warm them slightly. Not that they are likely to hang around for very long.
This recipe is based on Nigella Lawson’s Chocolate Banana Muffins, from her Kitchen: Recipes From the Heart of the Home cookbook–which I LOVE. It also features pictures galore of Nigella baking away in her red silk housecoat, which I find both adorable and inspiring #LifeGoals.