A few days ago, I had a huuuuuge craving for something chocolatey, moist and preferably baked. So no chocolate mousse (too creamy), no simple chocolate cake (too dry). Then I saw the bananas on my counter top. They were already past their best time and starting to get brown spots everywhere. I know quite a few people who actually prefer bananas when they’re very ripe and starting to brown. But when they stop being nice and firm, I only use them to make milkshakes, smoothies or…..muffins! So there we go. Chocolate chip muffins with mashed bananas to add some additional moisture.
I just bought these delicious milk chocolate chips from my one of my favorite organic food stores here in Luxembourg (Naturata.lu) and I decided they were perfect to add some crunch to the muffins. I must say, I could barely stop myself from eating the whole packet before even throwing them into the though. They were that good! I also used another product that I bought at the same store and hadn’t tried before: Quinoa flour. Béatrice Peltre at La tartine gourmande uses it a lot and all her recipes always looked so tasty, so I thought I’d give it a try. Since I’d never used it before and I didn’t know what flavor it would develop in the dough, I only used it small quantities this time. But it turned out to be rather neutral in taste combines to the wheat flour and other ingredients.
The muffins turned out perfect! I had the first one right after they got out of the oven and were still hot (after all, I had to make sure nothing went wrong…) and the second one about 10 minutes later to check whether they were cooling down quickly. Then I safely tucked them into an airtight container and placed them way out if my side…
200g all-purpose flour
1 tablespoon quinoa flour
2 tablespoons oats
2 tablespoons cocoa powder
1 teaspoon baking soda
80ml flavorless cooking oil
150g yoghurt or faisselle (I used faisselle, which is a kind of french cottage cheese, si I guess it could be replaced with any other kind of cottage cheese as well)
2 ripe bananas, mashed
60g cane sugar
2 teaspoons agave nectar (you can use more if you want to replace the sugar with it)
150g chocolate chips (dark or milk)
Preheat the oven to 180°C. Either grease 16 muffin cups or line them with paper cups.
In a medium bowl, combine the two types of flour, the oats, the cocoa powder and the baking soda, using a fork. In a large bowl, whisk together the oil, faisselle, milk, eggs, bananas, sugar and agave nectar. Beat with an electric mixture until you have a smooth mixture. Quickly incorporate the dry ingredients into the wet ones until everything is well combines. Then add the chocolate chips and work them into the mixture with a spatula or a spoon.
Fill the dough into the prepared muffin cups and bake in the preheated oven for 20 to 25 minutes. They’re done when you insert a knife into one of them and it comes out clean (or almost clean, as I really like them moist). Now comes the difficult part: let them cool down completely and store them in an airtight container. I heard people say they could be stored for up to 5 days.