While browsing the internet a couple of weeks ago, I came across a recipe for chocolate banana muffins. I was intrigued. I was originally looking for a new banana bread recipe to try, but thought I would give this one a whirl and see how it went.
Chocolate Banana Muffins:
1 1/2 c whole wheat flour
1/4 c raw cacao powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/3 c apple sauce
1/2 c organic cane sugar
1/2 c coconut sugar
2 very ripe bananas, mashed
Preheat the oven to 350 degrees. Grease muffin tin.
Mix the flour, cacao powder, baking soda, salt, and baking powder together in a bowl. Combine the oil, sugars, egg, and mashed banana and mix until creamy. Slowly add the flour mixture into the egg mixture and stir until just combined. Fill muffin tins.
Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool the muffins on a wire rack.
My first bite was interesting. Raw Cacao powder is really intense, and it gave these muffins quite the kick. After that initial bite, though (I was expecting a sweet, chocolatey flavor), the banana shined through and really hooked me. Next time I would scale down the cacao just a bit (if you’re using cocoa powder, don’t worry about that, they should turn out fine with 1/4 c). My family loved them, and I was happy to not only use up some ripe bananas, but to find a tasty alternative to banana bread. These muffins were great for at least two days after I made them (they didn’t last longer than that). Because they weren’t as sweet as I thought they would be, I didn’t feel bad eating two in one sitting . . . okay fine, I never feel bad eating two muffins in one sitting.
Be on the lookout for carrot cake and pumpkin chocolate chip bread, coming soon! Sorry about all the recipes . . . I’m in a fall baking mood!