Chocolate Banana Muffins
Finishing the muffins with a sprinkling of coarse sugar is completely optional. My girls love their muffins with this extra bit of sweet crunch. Choose what works best for you. For added flair, you could grate some orange zest into the ingredients before mixing, too. If you wanted to bake this as a loaf cake, you can do so. It'll take about 40 minutes to bake at the same temperature.
- 1¼ cups (180 grams) whole wheat pastry flour (white all-purpose flour will work, too)
- ⅓ cup (66 grams) packed brown sugar
- 2 tablespoons (25 grams) granulated natural cane sugar
- ¼ cup (25 grams) cocoa powder
- ½ teaspoon (3 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon (1 gram) sea salt
- 2 large eggs
- 3 very ripe bananas, mashed
- ¼ cup grapeseed oil (canola or vegetable oil will work fine, too)
- 1 teaspoon (5 ml) pure vanilla extract
- Coarse natural cane sugar (like Sugar in the Raw), optional
- Preheat the oven to 375F. Grease a 12-cup muffin tin, or place paper liners in each compartment.
- Add the flour, brown and granulated sugars, cocoa, baking powder, baking soda, and salt to a medium bowl. Whisk to mix well.
- Add the eggs, bananas, oil, and vanilla. Whisk vigorously until just mixed and there are no visible signs of flour.
- Spoon the batter into the prepared muffin tin. Sprinkle some of the coarse sugar on top, if using. Muffins are done when they spring back after being tapped lightly, 17 to 19 minutes.
- Let cool at least 10 minutes before serving.