Bananas, chocolate, and nuts were meant to be together in muffin form.
Before we get to the muffins, I have some complaining to do. Here’s a pretty well known fact: I love to complain. My husband will vouch for that statement. I don’t usually do it in this arena, but my gripes today are food-related, so I figured it’s not so bad.
Does anyone out there have certain words that just grate on their nerves? Like, I know many people are not fans of the word “moist”. For obvious reasons, I think. I came across a description of a recipe the other day, and it just kind of set me off. The following is an abbreviated list of food-related words that grind my gears.
- Use of the word “succulent” – The other day, I saw someone on Tastespotting describe their chocolate covered strawberries as being “succulently sweet”. Aside from the fact that I’m pretty sure that “succulent” shouldn’t be used as a modifier for the word “sweet” (It means “full of juice“, folks. Not “super” or “extra”, or something that would indicate the berries being very sweet), the word makes my skin crawl. It’s too descriptive. Unless you’re specifically talking about a cactus, please refrain from using that word.
- Using the phrase “melt-in-your-mouth” to describe any food that has no reason to actually melt – I see this a lot with descriptions of meat dishes. “Mmmmm this roast beef just melts in your mouth!” Beef should not melt. That’s pretty gross. Chocolate melts. Cheese can melt. Beef doesn’t melt. Just say that it was very tender, okay?
- “Umami” – The elusive fifth taste. Dude, no. Just say “savory”.
Stay tuned next time for food trends that I find ridiculous/don’t understand. 😉
Now that that’s out of the way, let’s talk about these muffins. Yet again, I had bananas sitting on my counter top that were on the verge of being too ripe for consumption. You’ll notice that this happens a lot. See these muffins, this banana bread, or these banana bread cookies for just a few examples.
Until now, I hadn’t done a chocolate banana muffin. They’re chocolaty, still retain some banana flavor, are kept moist (this isn’t one of the words that bothers me, so hah!) by the bananas and oil, and are kept interesting in terms of texture by the chocolate chips and nuts. This recipe makes a big batch, too. So they’re perfect for sharing.
This recipe comes from All She Cooks.
You’ll need (makes 24 regular-sized muffins or 12 jumbo muffins):
- 3 cups all-purpose flour
- 6 tbs unsweetened cocoa powder
- 1/2 tsp salt
- 2 1/2 tsp baking soda
- 4 medium-large bananas, very ripe
- 2 eggs
- 2 tsp vanilla extract
- 1 cup olive oil
- 3/4 cup milk
- 1 1/2 cups granulated sugar
- 1 cup chocolate chips, plus more for topping
- 1 cup walnuts, chopped, plus more for topping
Preheat the oven to 375 degrees F. Spray muffin tins with cooking spray and set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat the bananas until they are well mashed. Add the eggs, vanilla extract, olive oil, and milk. Mix until everything is combined. Add the sugar and mix until combined again.
In a couple of batches, add the dry ingredients to the wet. Scrape down the sides of the mixing bowl as needed. Fold in the chocolate chips and chopped walnuts.
Fill the muffin tins up almost halfway with muffin batter. Top with some more chocolate chips and chopped walnuts. Bake 15-20 minutes, or until a toothpick or knife, when inserted in the center, comes out clean.
Cool for 5 minutes in the muffin tin before removing the muffins to a wire rack to finish cooling completely.