Merry Christmas everyone! I made chocolate muffins for the kids this Christmas dinner.  I reduced a lot of the sugar from the original recipe and added more salt.  The muffin turned out moist, chocolaty and not so sweet with a touch of banana flovour. I will definately use this recipe again.

Yield: 12 Muffins

Adapted from: oh, sweet basil 

INGREDIENTS:

1/4 cup plus 2 tablespoon cocoa

1 3/4 cup or 224g flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon cream of tartar

1 teaspoon salt

1/3 cup or 76g butter

2 large eggs

80g sugar

1/2 teaspoon vanilla

2 medium bananas (mashed)

1 1/2 cup semi sweet chocolate chips

METHOD:

1.  Preheat the oven to 375 F/190 C. line a jumbo muffin tin with jumbo cupcake liners or use regular muffin tin but see note baking times.

2.  In a medium bowl, whisk the cocoa, flour, baking soda, baking powder, cream of tartar and salt together. Set aside.

3.  In a large mixing bowl, beat the butter, sugar, eggs and vanilla until smooth. Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana. Add the chocolate chips, fold in to combine and spoon 2/3 full in the muffin tin.

4.  Bake for 15 – 20 minutes or until a toothpick comes out clean and allow to cool.