Muffins may be more wholesome than cupcakes, but that doesn’t mean they need to be boring! Why not jazz up banana muffins with some nutritious chocolate? These Banana Chocolate Muffins taste so good, you might be tempted to call them cupcakes.
I just love playing around with recipes, and these days I’ve been updating a lot of old favourites with the addition of chocolate.
I’m not talking about candy bar chocolate. You know the stuff, full of sweeteners and what-not additives. While I’ve consumed many a chocolate bar in my time — and let’s be real, I haven’t sworn off them completely — these days I turn to cacao powder (which is raw), unsweetened cocoa powder or quality dark chocolate for most of my baking (and nibbling) needs. Not only do these forms of chocolate add great flavour, they also deliver in the nutrition department. Don’t just take my word for it, google it!
Like many recipes, this one’s an adaptation of an adaptation. I started with this recipe and noodled around until I came up with a version that’s rich in chocolate and amps up the banana flavour with a combination of mashed bananas and chunks. Simple enough tweaks that resulted in a big change, taking a delicious banana recipe into decadent territory while actually enhancing its wholesomeness.
Definitely my kind of muffin!
Let’s Get Baking Banana Chocolate Muffins
Take banana muffins to the next level with the addition of chocolate and banana chunks. The result is a recipe that enters decadent territory while enhancing the wholesomeness factor! And if you don't care for the texture of the banana chunks, just mash that third banana.
Preheat the oven to 400° F and place paper liners in a muffin tray.
- 1-1/2 cups all-purpose flour
- 1/2 cup wheat bran
- 1 tsp baking soda
- 2 tsp baking powder
- 2 generous tbsp unsweetened cocoa powder
- 1 egg, large
- 1/2 cup milk, dairy or otherwise
- 1/4 cup canola or grapeseed oil
- 1/4 cup golden cane sugar, granulated
- 2 medium bananas, mashed
- 1 medium banana, cut into chunks
Combine all the dry ingredients in a small bowl and set aside.
Put the egg, milk, oil and sugar into a larger mixing bowl and combine well. I like stirring with a whisk to get it all well incorporated. Then stir in the mashed bananas.
Add the flour mixture to the wet ingredients and stir with a large spoon or spatula until just combined. At that point, stir in the banana chunks.
Evenly distribute the batter among the 12 prepared muffin cups.
Bake for 20 to 25 minutes, or until the muffins are nicely browned on top and risen, and a tester comes out clean. Cool in the baking pan on a rack for about five minutes, then remove the muffins to continue cooling.