Double Chocolate Banana Muffins

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The bananas on my kitchen island were just starting to show a few age spots when I left last weekend to help my mother-in-law paint, clean, and pack. After over 40 years in the same house, she is moving to be closer to her daughter and needed – still needs – help getting her house ready to sell. We were only gone a day and a half; and it is amazing to me how fast those bananas aged. We returned home to find them with quite a few brown age spots. The more brown spots that those bananas sprout, the less likely they are to be consumed by anyone in my family.

Normally, I peel them, cut them into pieces, and freeze to use in smoothies. However, I have quite a few bags of frozen bananas in the freezer right now. I really don’t need anymore; so baking was the avenue I chose this time to use them up. And what could better than pairing them with chocolate? Everybody, most everybody, likes chocolate. Add a little dark chocolate and you have muffin heaven.

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Muffins are not difficult to make, but there are a couple basic tips you should remember anytime you mix up a batch of muffins – including these Double Chocolate Banana Muffins.

  1. Do not overmix the wet ingredients with the dry ingredients. Always use two bowls and mix the wet ingredients together in one bowl and the dry ingredients in another bowl. Then make a small well in the dry ingredients and add the wet to dry. Gently fold the dry ingredients into the wet with a spatula or wooden spoon just until moistened. It’s okay to have a few small lumps. Overmixing will result in peaks and a tougher texture. Never use an electric mixer for this part of the recipe.
  2. Bake muffins at a high temperature, about 400° F. This allows the outside edges to set before the middle is done. As the center of the muffin finishes baking it will keep rising and form a nice dome.

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What do you like to make or do with your bananas when they start showing their age? Share with us in the comments below.

Double Chocolate Banana Muffins
Author: 
Cook time: 
Total time: 
Serves: 20-22 muffins
 
Ingredients
  • 1 ½ c. white whole-wheat flour
  • ½ c. all-purpose flour
  • ½ c. old-fashioned oats
  • ½ c. baking cocoa
  • 2 Tbsp. ground flax seed
  • ⅔ c. sugar
  • ½ tsp. salt
  • 1 Tbsp. baking powder
  • 2 tsp. cocoa chili blend (McCormick) (optional)
  • 1 tsp. cinnamon
  • 2 eggs
  • ⅓ c. coconut oil
  • ⅔ c. Greek yogurt
  • ½ c. milk
  • 1 tsp. vanilla
  • 2 bananas, mashed
  • 1 c. dark chocolate chips
  • Topping:
  • 2 tsp. turbinado sugar
  • ½ tsp. cocoa chili blend
Instructions
  1. Preheat oven to 400° F. Prepare muffins tins by spraying them with non-stick pan spray. You may also use paper liners, but I found the muffins would stick to the liners at first. They are easier to remove the second day.
  2. In a large bowl, stir together all dry ingredients except the turbinado sugar and cocoa chili blend used for the topping.
  3. In a separate bowl combine the eggs, coconut oil, Greek yogurt, milk, vanilla, and mashed bananas. (I saw a hint the other day on how to easily mash bananas – use a plate instead of bowl and mash them on the plate. I tried it and it worked great!) Mix these ingredients together using an electric mixer to evenly distribute the coconut oil. If it’s soft enough you may be able to do this by hand.
  4. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the dry ingredients into the wet with a spatula or wooden spoon just until moistened. There should still be a few lumps. Do not overmix.
  5. Gently fold in the chocolate chips using the minimum amount of strokes possible to spread them throughout the batter.
  6. Mix together the turbinado sugar and cocoa chili blend in a small bowl.
  7. Fill prepared muffin cups about ⅔ full with batter. Sprinkle the sugar-cocoa mix evenly on top of each muffin and bake immediately at 400°F for 15 minutes. Remove from oven, pop the muffins out of the muffin tins, and cool on a wire rack.

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Marie Dittmer (38 Posts)

Marie is a registered dietitian with a master of arts in physical education/cardiac rehab. She’s a homeschooling mom of four who enjoys gardening, cooking, reading, and writing about food, nutrition, and health issues.


About Marie Dittmer

Marie is a registered dietitian with a master of arts in physical education/cardiac rehab. She’s a homeschooling mom of four who enjoys gardening, cooking, reading, and writing about food, nutrition, and health issues.

Comments

  1. Ohh, I think you solved my problem in making muffins and banana bread, Marie. I’m definitely brave enough to try this now that I’m armed with your helpful info. I think I’ve developed a baking phobia, lol, BUT I will overcome it for the sake of bananas and chocolate.
    Great recipe and tips!! Have a great weekend 🙂
    PS…Just love the photos!!

  2. for bananas that have begun to ‘freckle’: slow-fry them on medium to low in a skillet with butter. Easier if you cut the banana lengthwise and cook each side. When thee moisture has cooked out, you’ll be left with the banana and banana candy.

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