As is often the case and through no fault of my own, I had some rotten bananas sitting in the kitchen. Instead of making the ol’ standby—chocolate chip banana bread—I wanted to try something a little bit different. Emphasis on little. Basically, I added some cocoa powder to a simple muffin recipe. Crazy, I know.
Judging by how long these lasted at work—a little less than a day—and my propensity for letting the bananas I buy go brown—I’m sure that I’ll be revisiting this recipe in the future.
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3 mashed bananas
- 2/3 cup vegetable oil
- 1 egg
- 1 cup chopped walnuts
- 1/2 chopped walnuts (for topping)
- Preheat over to 350 degrees.
- Prepare 3×4 muffin pan (I like to use liners, but feel free to use some non-stick spray if that’s your thing).
- In large bowl, whisk together dry ingredients and set aside.
- In a medium bowl using a hand mixer set on medium (or high, whatever), mix wet (bananas, egg, and oil) ingredients until thoroughly combined.
- Add wet ingredients to prepared flour mixture and mix until just combined.
- Fold in 1 cup walnuts.
- Evenly distribute batter throughout your muffin pan (see step #2). I use a spring-release ice cream scoop as it tends to be the perfect amount for this size muffin.
- Sprinkle walnut pieces on top of each muffin.
- Bake for 20 – 25 minutes.
- Remove from oven and let completely cool before freeing them from their muffin tin prison cells.
- Take ’em to work and give ’em away so you avoid meeting your daily caloric intake before 10am.