The quest to find uses for Forrest’s half-eaten bananas continues. I had been getting mildly annoyed at him for never (ever ever) finishing an entire banana, because who wants to finish half a banana that’s been carried around for an hour by a sloppy 3-year old? Nobody, that’s who, so I keep just adding his discarded banana remnants to a rapidly-filling bag in the freezer. But it’s not all bad I guess, because I always have frozen bananas ready to zap in the microwave, mash up, and make banana goodies with. And I am always game for banana bread or banana cake or banana muffins or whatever other banana nonsense a cookbook wants to throw at me, so I hereby resolve never again to be bothered when he requests a banana and tells me he’s finished with it after indulging in a whopping two and a half bites. At least he ate some portion of a healthy snack, which is progress for him and his hot dog loving heart. Always shooting for the stars over here.
I got this recipe from a church cookbook (although after a quick googling, I also found it online here), and it was quite good and all the muffins were eaten in a matter of hours . . . but I felt like they could be better. Richer chocolate is never a bad idea, and I thought they could use maybe a little something else, too. So after some playing around with the recipe, I ended up with a muffin we loved. I’ll definitely be repeating this one, and often. I may or may not have made them twice already in the past 6 days. (Of course I did. I am weak and powerless when met with a burning desire for chocolate.)
Double Chocolate Cinnamon Banana Muffins
makes about 15 muffins
1 1/2 cups flour
1 cup sugar
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 1/3 cups mashed overripe bananas (about 3 bananas)
1/3 cup oil
1 cup mini chocolate chips
1/4 cup sugar
1/2 tablespoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine flour, 1 cup sugar, cocoa, baking soda, salt, baking powder, and 1 teaspoon cinnamon; whisk to combine. In a separate bowl, combine mashed bananas, oil, and egg. Stir banana mixture into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups with batter, 3/4 full. Combine 1/4 cup sugar and 1/2 tablespoon cinnamon and sprinkle over muffins. Bake at 350 for 18-22 minutes or until they test done.
These pictures are actually from the first time I made the recipe, before tinkering with it, so the extremely astute observer might notice a lack of cinnamon-sugar topping. I loved the extra flavor the cinnamon and cinnamon-sugar topping adds to the muffins. They’re tasty fresh from the oven, but I actually prefer them once they’ve cooled a few hours or sat overnight.
And since they contain bananas, they totally count as health food, right? Never mind the chocolate chips and sugar . . . they have fruit. Balance, my friends. It’s always a delicate balance. And I prefer that the balance includes chocolate. In this case, double chocolate.
Recipe adapted from Food.com
Updated 5/31/2014 to add nutrition facts!
(Recipe makes 15 muffins; serving size 1 muffin)
Total Calories: 251
Total Fat: 10 g (saturated fat: 3 g; trans fat: 0 g)
Cholesterol: 14 g
Sodium: 175 mg
Total Carbohydrate: 40 g (Fiber: 3 g; Sugars: 28 g)
Protein: 3 g