WILSON’S LOCAL PRINT AND DIGITAL COMMUNITY INSTITUTION SINCE 1896

Chocolate and bananas: A delicious combination

By Lisa Boykin Batts
Posted 2/11/19

I’m always looking for a new muffin recipe to try — something quick we can eat for breakfast or a morning snack.

Last week, I ran across a recipe for chocolate chip banana muffins and was so …

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Chocolate and bananas: A delicious combination

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Posted

I’m always looking for a new muffin recipe to try — something quick we can eat for breakfast or a morning snack.

Last week, I ran across a recipe for chocolate chip banana muffins and was so glad I had several very ripe bananas on my kitchen counter.

This simple recipe is very easy to make, using basic ingredients I always have on hand.

I made several changes, including reducing the oil and subbing applesauce for part of the oil. I also incorporated some white whole wheat flour, reduced the sugar and added a little milk.

I was afraid the muffins would be more like cupcakes because of the cocoa powder and chocolate chips, but that wasn’t the case. Two tablespoons of cocoa is not very much but gave the muffins such a nice taste without being overly sweet. And the chocolate chips were also just the right amount for me. If you briefly warm the muffins in the microwave or toaster oven as I have done, the chocolate chips get ooey, gooey and make the muffins even better!

I made a double recipe of these muffins. One batch was made in my regular muffin tins for friends; the other batch was made in my heart-shaped muffin tins. I only pull them out a few times a year, but I do love making heart-shaped muffins around Valentine’s Day.

I really enjoyed these muffins. I love the combination of chocolate and banana, and I’m glad I’ve found a new recipe to use up my ripe bananas. Next time, I think I’ll use a combination of peanut butter and milk chocolate chips!

Chocolate Chip Banana Muffins

2 ripe bananas

1/4 cup canola oil

1/4 cup applesauce

1 egg, beaten

1/4 cup milk (I use skim)

1 1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup white whole wheat flour (can use all-purpose only if desired)

1/2 cup white sugar (I actually used a little less than a 1/2 cup)

2 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 cup semisweet or milk chocolate chips (I used milk chocolate)

Preheat oven to 350 degrees. Lightly grease 12-cup muffin pans or line with paper liners.

Mash bananas in a medium bowl and stir in oil, applesauce, egg, milk and vanilla extract until combined.

In a large bowl, stir together the flour, sugar, cocoa, baking powder and salt. Stir in banana mixture until ingredients are blended; add in chocolate chips. Don’t over mix.

Scoop batter into muffin tins, about 3/4 full.

Bake at 350 for 15 to 20 minute until cooked through.

Adapted from Allrecipes.com

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