If you like the banana chocolate combo, here’s another muffin recipe for you. I made half a batch of these Chocolate Banana Muffins this afternoon and Fuzz’s friends gave them a thumbs up. You can make 6 (as written) or halve the recipe and make 3. The banana flavor is not super strong but you can definitely taste it. These are mainly chocolate muffins with banana flavor.
Texas Size Chocolate Banana Muffins
The recipe calls for a jumbo size muffin pan (or Texas size!). If you want to make regular size muffins, use regular muffin tins and check at 18 minutes. Keep in mind you will probably get about 12 if you make them regular size. These were jumbo. Also, I think white whole wheat flour would work very well here.
Natural or Dutch Cocoa Powder
I didn’t specify whether to use natural or Dutch process cocoa powder because either kind will work.
Jumbo Chocolate Banana Muffins
- 1 3/4 cups all purpose flour 220 grams
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/4 cups packed light brown sugar
- 2 small ish bananas (3.5 to 4 oz each)
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla
- 8 tablespoons unsalted butter melted and slightly cooled
- 3/4 cup semisweet chocolate chips
- Heat oven to 375 degrees F. Line 6 jumbo muffin cups with paper liners
- Mix the flour, cocoa powder, baking soda, baking powder and salt together in a bowl. When thoroughly mixed, add the brown sugar and stir well, breaking up any lumps in the sugar.
- In a second bowl, mash the bananas, Stir in the eggs, milk and vanilla. Pour the egg mixture into the dry mixture and stir a few strokes, then pour the melted butter in over the egg mixture. Stir until ingredients are well mixed, being careful not to over-beat. Stir in the chocolate chips.
- Divide batter equally among muffin cups and bake for 23-26 minutes or until a toothpick inserted in center comes out clean.
- Makes 6
Christina, thanks for the review and for experimenting with new ingredients :).
Lovely, these taste quite good! I used gluten-free flour, canola oil (5 tbsp) and 1.25 cups yogurt in place of milk. Thank you for the recipe!
I just made these, and they are SO good. I could barely wait for them to get out of the oven before trying one. I made them are standard size muffins and got 18 of them. They are great!!!!
I love choco & banana combo. I have no oven though. 🙁 Do you know how hard it is for a baker to have no oven?
Ooh, pudding sounds good! And like a fun experiment!
Applesauce would probably work too.
Another thing I want to try is reverting back to the original recipe but swapping out 1 cup milk for 1 cup prepared chocolate pudding.
How about apples–honeycrisp if you can find ’em.
This is a meal! 🙂
Cheryl, try pumpkin!
I am not a huge fan of bananas…what other fruit do you think would work well?? They look delish though!
These sound better to me than the hairy dog muffins! 😉
And I have 9, count them, NINE really ripe bananas sitting on the counter. Sometimes I stock up because I usually eat a banana a day and the boys go and eat them all. Then times like now, I buy a bunch (a couple bunches!) and they end up not eating any! What’s a girl to do? Muffins!!! I was just thinking of chocolate/banana muffins today–after I saw your last post. Man, I wish the kitchen was clean right now. Sigh.