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Double Chocolate Banana Muffins

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Our youngest daughter is obsessed with banana bread. When she sees bananas on the counter, she won't let anyone else eat them so they can ripen enough to make her favorite treat. So, of course, we had to mashup a recipe for double chocolate banana muffins. It is simple and delicious, and may just be *your* new obsession."

List of Ingredients

â—¦  ¼ cup plus 1 teaspoon cocoa powder
â—¦  1 ¾ cups all-purpose flour
â—¦  ½ teaspoon baking soda
â—¦  2 teaspoons baking powder
â—¦  ½ teaspoon cream of tartar
â—¦  ¼ teaspoon salt
â—¦  â…“ cup shortening or butter, softened
â—¦  â…” cup granulated sugar
â—¦  2 large eggs
â—¦  ½ teaspoon vanilla
â—¦  1 cup mashed bananas (about 2 medium bananas)
â—¦  1 ½ cups semisweet chocolate chips


Recipe

Preheat oven to 375 degrees F and line a jumbo muffin tin with paper cupcake liners. (If you use a regular muffin tin, note different baking time below.)

In a medium bowl, whisk together the cocoa, flour, baking soda, baking powder, cream of tartar, and salt; set aside. In a large mixing bowl with an electric mixer, beat the shortening, sugar, eggs, and vanilla until smooth.

Slowly add a little of the flour mixture to the creamed mixture and stir. Add a little of the mashed banana, mix, and continue to alternate dry ingredients and banana, ending with the banana.

Fold in the chocolate chips. Spoon batter into muffin tins, filling each cup two-thirds full.

Bake 25 to 30 minutes and allow to cool.
For regular muffins, bake 14 to 18 minutes.

Makes 6 jumbo muffins
or 12 to 16 regular muffins