Chocolate tastes better with strawberries. Maybe everything does, now that I think about it. Freestyle recipe. I would probably add a bit more liquid in.

Prep time: 20 minutes Cooking time: 20-24 minutes

Ingredients for 12 muffins

Dry

  • 275g All Purpose Flour
  • 45g Cocoa Powder
  • 140g Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Instant Espresso Powder (optional)

Wet

  • 2 medium ripe Bananas
  • 240ml plant based milk
  • 90ml neutral oil
  • 1 teaspoon Vanilla Extract
  • 1-2 teaspoons Lime Juice

Add-ins

  • 120g Dark Chocolate, chopped (for the batter)
  • 40g Dark Chocolate, chopped (for topping)
  • Strawberries, diced (for topping)
  • Pinch of sugar for sprinkling (optional)

Steps

  1. Preheat the oven to 220°C and line a muffin tin with parchment tulip liners. Pat the diced strawberries very dry with a paper towel.
  2. Sift the flour, cocoa, baking powder, baking soda, salt, and espresso powder (if using) into a bowl. Add the sugar and mix well.
  3. In a separate bowl, mash the bananas, then whisk in the milk, oil, vanilla, and lime juice.
  4. Fold the wet into the dry, stopping the moment no dry flour remains. The batter should be thick and scoopable. Fold in 120g of the chopped chocolate.
  5. Fill the liners high, about 85-90% full.
  6. Top each muffin with the remaining chocolate and press strawberry pieces lightly into the tops.
  7. Bake at 220°C for 6 minutes, then drop the temperature to 180°C and bake for another 14-18 minutes, or until a skewer comes out clean (chocolate streaks are fine).
  8. Leave in the tin for 10 minutes before moving to a wire rack.