Yes, I enjoy my muffins and breads, so you'll definitely see a surplus of those recipes on this blog. Banana muffins are one of my staple treats, and I usually always have some freshly made or stocked in the freezer just so that when I'm in the mood, I can pull one out and enjoy. I was in the mood for something a bit different, so I modified my banana muffin recipe with a touch of chocolate and hint of spice.
Chocolate Spice Banana Muffins
By Rising Wolf Kitchen
Ingredients:
- 3/4 cup granulated organic sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temp
- 5 medium bananas, semi-ripe and semi-mashed
- 1/2 cup light sour cream
- 1 tsp pure vanilla extract
- 2 Tbs chocolate liqueur or sugar-free chocolate flavoring syrup
- 2 cups bread flour
- 1 cup dark chocolate cocoa
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground black pepper
- 1 cup pecans, chopped (optional for sprinkling over top)
- Preheat the oven(s) to 350F.
- Combine sugars and butter until smooth; add the eggs, bananas, sour cream, chocolate flavor and vanilla. Beat until well combined (there should be chunks of banana).
- Combine the flour, baking soda, cocoa, salt and spices then add to sugar mixture just until moistened.
- If desired, sprinkle the top with pecans.
- Bake for 30-40 minutes (check after 30 as oven temps and types vary).
- Cool on racks in the muffin tins for 15 minutes before removing.
- Allergy Warning: this recipe contains eggs, dairy and nuts.
