Dark Chocolate Banana Muffins

The originator of this recipe pointed out in her blog post that they only require one bowl to make.  This is something both me and my husband (who generally cleans the kitchen) can truly appreciate.  It is also a lot easier to bake while watching a toddler tornado when you’re not in and out of a ton of cabinets and dealing with a lot of bowls/utensils/gadgets.  Plus, they incorporate chocolate.  So really it’s a win no matter what.  I actually totally forgot to put oil in these the first time I made them and surprisingly they still turned out well.  Does anyone else make those mistakes in the kitchen?  I even had it out on the counter!  I would definitely make them with Greek yogurt instead of oil as well.  I’ve done that with recipes like these before with good results.

 

 Recipe Located At: http://www.forkknifeswoon.com/food-drink/breakfast-brunch/2014/02/dark-chocolate-banana-muffins/

 

 

 

  Ingredients

• 2 medium bananas (about 1 cup), over-ripe
• 1 tsp pure vanilla extract
• 1 large egg
• 1/2 cup canola oil
• 1/3 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)
• 2/3 cup granulated sugar
• 1 tbsp (packed) light brown sugar
• 2 tbsp unsweetened cocoa powder (look for dutch-processed)
• 1/2 tsp sea salt
• 1-1/8 tsp baking soda
• 1-2/3 cups all-purpose flour (I used 1 cup all purpose and 2/3 cup whole wheat flour)
• 1/4 cup miniature chocolate chips (bittersweet or semisweet)
• 2 tablespoons ground flax seed (I added this for a little extra nutritional boost)

 

Directions

Preheat the oven to 375 degrees.

1.  In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.

2.  Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.

3.  Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

Definitely try one while still warm out of the oven.  Nothing beats gooey chocolate chips!