I made muffins from my Secret Recipe Club blog, Veronica's Cornucopia this month. In fact, I liked the muffins so much that I’ve made them twice and they are now definitely a go-to for overripe bananas for me. Veronica’s blog was another new-to-me one to get as my secret blog this month. It was really fun to read through her blog and see all the things she has posted over the years. It was a fun way to feel like I got to know her. If you haven’t seen her blog before, check it out. She’s married and can sing great and has a cute dog that loves to be in pictures with them. ;) Not only does she make and post some great things, but I enjoyed her writing.
Just like usual, I had a hard time deciding what to make. I’d marked a few things that were possibilities and started with these Double Chocolate Banana Muffins. I made a few minor changes to them and LOVED them. The first time I made them, I made six large muffins tops with my muffins top pan.
I’ve had the muffin top baking sheet for a while, but this was the first time I’d actually made muffin tops with it. I’ve only used it for cookies in the past. Sam ate one of the big muffins tops one morning and declared they were the best thing I’d ever made!
Taylor ate one after school that day and also loved them! (These pictures were taken Christmas morning with my new iPhone that Kevin is in love with.)
With that first batch, I made six of the big muffin tops and 11 mini muffins.
That batch of muffins was eaten in no time. I actually found myself impatiently waiting for the bananas on the counter to ripen so I could make them again. You know, usually you turn around and find bananas overripe. This time it seemed like waiting for a pot of water to boil! But as soon as I had more bananas, I made the muffins again. I really only made a few changes from Veronica’s recipe. She used some all purpose flour and some whole wheat flour, but I decided to use all whole wheat pastry flour. You’d never know! I like that these muffins have no sugar (ok, besides the chocolate chips, but you could easily leave those out!). The only sweetener, besides the natural sweetness from the bananas is agave nectar! These muffins are so moist they could easily be used as a healthy cupcake with just a little frosting on top.
Healthy Double Chocolate Banana Muffins, by Katrina, Baking and Boys!, adapted from Veronica’s Cornucopia
1 1/2 cups whole wheat pastry flour (180 grams)
1/2 cup Dutch-process cocoa powder (41 grams)
1 tablespoon ground flax
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed overripe bananas (about 3 medium)
1/2 cup agave nectar
1/2 cup low fat buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup mini chocolate chips (and more for sprinkling on tops)
Preheat oven to 350 degrees. Spray muffins tins (or muffin top baking sheet) with cooking spray. (Since there isn’t a lot of fat in these muffins, I decided not to use paper liners, as I find they usually stick. Veronica did line hers with paper liners and didn’t mention they stuck.)
Combine the flour, cocoa powder, flax, baking soda and salt in a large bowl and whisk together to sift. In a medium sized bowl, whisk together the banana, agave, buttermilk, oil and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the chocolate chips. Divide evenly between muffin tin cups. Bake the mini muffins and/or muffin tops for about 12 minutes. Regular sized muffins take about 20 minutes. Remove from muffin tins when cool enough to handle. Let cool completely on wire rack.
The second time I made the muffins, I made them all mini size and put three big, dark chocolate chips on top of each. Made for a fun look to the muffins! These made a great snack or preworkout little energy boost for me. Most of the boys really like them, too! My little non-chocolate liker, Parker, didn’t even try one. Sigh. ;)
I just happen to have three more overripe bananas ready to be turned into some great chocolaty muffins right now!