Man I’m married to the best man/partner in crime/grocery runner ever! Paul headed out for his morning latte and I, not surprisingly at all, asked him to pick up flour and brown sugar because of course I forgot to get them yesterday. He returned, quite proudly, with King Arthur’s all purpose flour and golden brown sugar. Then of I forgot that I needed turbinado sugar, so off he went again. He is so patient with me! I was impressed and very grateful because I had no intention of getting out of my pjs to go to the store.
This week we had a couple of overripe bananas left over so I started researching banana baked goods. A ton of recipes popped up, but I was dismayed with the suggestion of coconut sugar, whole wheat flour, and almond milk.
Now I respect anyone’s right to bake any way they’d like to bake. I’m an equal rights baker and food enjoyer. However when it comes to my baking style I want the full fat, gluten, and old school ingredients. It all goes straight to my thighs, hips, and arse but I’m happy!
Once I found this recipe, I knew it was exactly what I was looking for… simple, easy, delicious. The blog did have a few links that would take you to other “healthy” recipes, but I ignored those altogether.
This recipe called for regular sized muffins but I decided to downsize them, and I’m really glad I did. They’re rich, chocolatey, and banana-ish. The mini muffin was the perfect sized treat. Plus this gave me way more muffins to take to school and make the staff super happy.
Give these a go. You’ll love them!
Chocolate Banana Muffins (recipe care of acouplecooks.com)
INGREDIENTS: 1 cup mashed ripe bananas (about 2 large bananas or 3 medium bananas), ½ cup unsalted butter (or coconut oil, for vegan), ¾ cup brown sugar, 1 large egg (or flax egg, for vegan), 1 teaspoon vanilla extract, 1 cup all-purpose flour, ½ cup Dutch-process cocoa powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt, Turbinado sugar (for sprinkling)
DIRECTIONS: Preheat the oven to 350°F. Place muffin liners in a muffin tin. Mash the bananas in the bottom of a large bowl, enough for 1 cup. Melt the butter, then whisk it into the bananas along with the brown sugar, egg, and vanilla extract. In a separate bowl, mix the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt. Add to the bowl with the bananas and stir together with a spoon until a sticky dough forms. Pour the batter into the prepared muffin tin. Sprinkle the tops with turbinado sugar (or lightly with brown sugar). Bake for 25 to 30 minutes, until a toothpick comes out clean. Allow to cool for a few minutes in the muffin tin, then move to a cooling rack to cool to room temperature before serving.