Thursday, December 4, 2014

Chocolate Banana Crinkle Muffins

Chocolate Banana Crinkle Muffins

Chocolate Banana Crinkle Muffins

Chocolate Banana Crinkle Muffins

Makes 8

3/4 cup all-purpose flour
1/2 cup granulated sugar
1/8 heaping cup unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 large egg (yes, half an egg because I cut the recipe by half)
2 tbsp + 2 tsp melted coconut oil (40ml or 36g)
1/8 cup Greek yogurt
1/2 tablespoon vanilla extract
3/4 cup mashed ripe bananas (from about 2 medium bananas)
1/2 cup semi-sweet dark chocolate chips
1 teaspoon granulated sugar for each muffin, for sprinkling

1) Preheat oven to 180C. Line muffin pan.

2) To a large bowl, add the first 6 ingredients and whisk to combine; set aside.

3) To a medium bowl, add the egg, oil, Greek yogurt, vanilla, and whisk to combine. Stir in the bananas.

4) Add the wet ingredients to the dry, and stir until just combined. Batter is quite thick and is prone to having dry bits hiding at the bottom of the bowl. Make sure everything is incorporated without unnecessarily over-mixing or muffins will be tough.

5) Stir in the chocolate chips until just combined.

6) Using a large cookie scoop (1/4-cup measure) or spoon, and fill each muffin cavity to about 3/4 full, but not exceeding, or batter could overflow.

7) Sprinkle the top of each muffin generously with sugar, about 1 teaspoon each. It looks like a lot but I like the visual pop and contrast of the white and dark; noting some absorbs and some is lost to the pan.

8) Bake at 180C for about 20 to 25 minutes, or until muffins are set, domed, springy to the touch, and a toothpick inserted into a crack comes out clean or with a few moist crumbs, but no batter, noting it's not a perfect test and you may hit melted chocolate chips which shouldn't be confused with raw better. Don't overbake which is very easy to do with dark-colored items and start watching them closely at 20 minutes (Mine are done at the 20-minute mark but every oven is different). Allow muffins to cool in pan for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle.

9) Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins taste better on day 2 after the flavors have married.

Note: These are so moist & fluffy! Best muffins I have ever baked!! Nonetheless, I cut the recipe by half even though it was a hassle to split the egg. There is no way we could finish 16 muffins as there is only the 2 of us and I don't like to freeze muffins.

Source: Averie Cooks

Each cookies: 218 calories, fat 9g

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