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.
Ingredients
- 1 1/4 cups 180 grams whole wheat pastry flour (white all-purpose flour will work, too)
- 1/3 cup 66 grams packed brown sugar
- 2 tablespoons 25 grams granulated natural cane sugar
- ΒΌ cup 25 grams cocoa powder
- 1/2 teaspoon 3 grams baking powder
- 1/4 teaspoon 1 gram baking soda
- 1/4 teaspoon 1 gram sea salt
- 2 large eggs
- 3 very ripe bananas mashed
- 1/4 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
Instructions
- 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.