Melissa’s Menu: Chocolate-filled banana muffins

 This week on Melissa's Menu is a fun-filled treat: Chocolated-filled banana muffins. (Photo courtesy of Tasty.co)

This week on Melissa's Menu is a fun-filled treat: Chocolated-filled banana muffins. (Photo courtesy of Tasty.co)

Are you looking for a simple snack that’s easy to make and delicious? This week’s recipe is exactly what you’re looking for: chocolate-filled banana muffins! They’re sweet, moist and super tasty.

Ingredients:

  • 2 bananas
  • 1 large egg, room temperature
  • ⅓ cup vegetable oil
  • ½ cup sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup chocolate sprinkles
  • nonstick cooking spray, for greasing pan
  • ½ cup semisweet chocolate chip
  • ½ cup heavy whipping cream, hot

Directions:

Preheat oven to 300 degrees Fahrenheit. If your bananas aren’t already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak. Let the bananas cool to room temperature. Increase the oven temperature to 350 degrees. Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork. Add the egg, vegetable oil, sugar, milk and vanilla. Beat until combined. Sift the flour, baking powder, baking soda and salt into the banana mixture. Beat until just combined, being careful to not overmix. Use a rubber spatula to gently fold the chocolate sprinkles into the batter. Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups. Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean. Place chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let it sit for one minute, then stir until the chocolate is melted and smooth. While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow them to cool to room temperature. Fill the muffins with the chocolate ganache. Chill the muffins in the fridge for at least one hour or until the center has set.

These muffins are perfect whether you’re looking for an afternoon snack or a quick breakfast. As if regular banana muffins weren’t yummy enough, the gooey chocolate ganache center really takes these to the next level. You can also add in nuts, blueberries or anything else you please. These are perfect to make when you’re looking for something quick to be able to take on the go or if you have some overripe bananas lying around that you don’t want to throw away.


Melissa Scrivani is a staff writer for The Daily Campus. She can be reached via email at melissa.scrivani@uconn.edu.