Double Chocolate Banana Muffins
It’s an adventure having double chocolate banana muffins for breakfast. Because they contain, yogurt, orange juice, banana, nuts and coffee, think of it as a multi-course breakfast in a muffin. Add a cup of coffee and it’s a feast. Make lots. No one can seem to eat just one.
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Ingredients
- 75 grams gnarly banana one medium, peeled
- 115 grams plain Greek yogurt 1/2 cup
- 10 grams brewed coffee 1 tablespoon (decaf is ok)
- 60 grams orange juice 1/4 cup
- 3 extra large eggs
- 115 grams canola oil 1/2 cup
- 1 teaspoon vanilla extract
- 260 grams Canteen flour blend 2 cups (see notes)
- 65 grams brown sugar 1/3 cup
- 10 grams Hershey’s dark unsweetened cocoa 2 tablespoons
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 120 grams chopped toasted pecans 1 cup
- 177 grams mini chocolate chips 1 cup
Instructions
- Preheat oven to 350°F. Place liners in cupcake pan(s) (about 15-17).
- Puree banana in a small food processor or blender. Whisk banana, yogurt, coffee, orange juice, eggs, oil and vanilla in small bowl until blended.
- In a large bowl whisk together flour, brown sugar, cocoa, baking powder, salt and baking soda until blended. Take one teaspoon of the flour mixture and toss with pecans and chocolate chips in a small bowl. Add the liquid ingredients to the flour mixture and fold with a spatula until mixed and no dry matter remains. Fold ⅔ of the pecan, chocolate chip mixture into the batter. Scoop into liners about ⅔ full. Top with remaining pecan, chocolate chip mixture.
- Bake 16-18 minutes or just until a toothpick comes out with dry chocolate crumbs. Cool in the pan for five minutes and transfer muffins to a rack to cool. Serve at room temperature.
Notes
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each, superfine white rice flour and tapioca flour. See About Flour or Resources (tab) – flour for more info.
