Monday, October 28, 2013

Double Chocolate Banana Muffins

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Recipe adapted from: Taste of Home
Yield: 12 standard size muffins


1. All purpose Flour ( Unbleached and unbromated) - 1.5 cups
2. Dutch processed cocoa - 1/2 cup
3. Baking powder - 2 tsp
4. Salt - 1/4 tsp
5. Evaporated cane juice (sucanat) - 1/2 cup (Can be substituted with brown sugar)
6. Egg - 1
7. Extra Virgin Olive Oil - 1/2 cup
8. Milk - 1/2 cup
9. Pure vanilla Extract - 1 tsp
10. Ripe bananas mashed - 3
11. Chocolate Chips - 3/4 cup (I used Guittard Extra Dark Chocolate chips with 63% cacao mass from Whole Foods)


1. Preheat the oven to 350F. Line a muffin pan with cupcake liners.
2. Mix all the ingredients 1- 5 using a wire whisk in a bowl and keep aside.
3. In a large mixing bowl, mix the egg and oil well.
4. Add the vanilla extract and mix.
5. Add the milk and flour mix one by one, in parts until fully incorporated.
6. Add the mashed bananas and chocolate chips and fold in with a spatula. Do not over mix.
7. Transfer the mix to the muffins cups.
8. Bake for 15-20 mins or until a toothpick inserted comes out clean.
9. Sprinkle some brown sugar over the muffins for some sparkle.
10. Transfer muffins to a wire rack and let cool.

Enjoy! :D

1 comment:

  1. Yummy!!Banana in bakes is my son's favourite!! I too love the taste especially when they are warm:)


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