Monday, April 1, 2019

Whole Wheat Chocolate Banana Muffins

We can be healthy and satisfying and delicious all at the same time. That's exactly what this recipe is saying!

These banana muffins are made with all the good things:
- cocoa powder
- ripe bananas
- a bit of spice
- whole wheat flour
- extra chocolate chips if you wish ;)

They are painfully easy to make with few steps and no mixer required.

They are perfectly moist with a mere 4 tablespoons of oil per dozen and just sweet enough with 1/2 cup of dark brown sugar.

If 12 muffins is too many to devour in a week, you'll be happy to know that they freeze magnificently so that you can pull one at a time on any day that you need a quick breakfast for your morning commute.

I make these on the regular since they use ingredients that I always have stocked in my pantry and they turn out perfect every time. For a richer version, try substituting sour cream for milk and add a couple tablespoons of peanut butter in with the wet ingredients!

I hope you make these soon and they become a regular in your home too xo

Whole Wheat Chocolate Banana Muffins
makes 12 muffins

¾ cup (105g) all-purpose flour
½ cup (72g) whole wheat all-purpose flour
1/3 cup (28g) cocoa powder
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 cup (240ml/250g) mashed ripe banana (from about 2 large bananas)
½ cup (110g) packed dark brown sugar
1 large egg
¼ cup (60ml) vegetable oil
1/3 cup (80ml) milk
1 tsp pure vanilla extract
½ cup (3oz/85g) dark chocolate chips (optional)

Preheat your oven to 350°F and grease the holes of a standard 12-cup muffin pan well with butter.

Sift both flours, cocoa, baking powder, baking soda, cinnamon and salt into a medium bowl. Add back the bran left in the sieve from the whole wheat flour and then whisk to blend evenly.

In a large bowl, whisk together mashed banana, brown sugar and egg until smooth. Whisk in vegetable oil, milk and vanilla until well blended. Stir in chocolate chips if desired. Add the flour mixture and fold very gently with a spatula until just combined. A few streaks of flour may still remain and they will get mixed in as you portion out the mixture (it is best to not over-mix a muffin batter).

Fill each greased muffin cup full with the batter, using up all of the mixture. Bake for 16-18 minutes, until muffin tops spring back when touched gently. Let cool in pan for 5 minutes before transferring individually to a wire rack to cool.
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