This is one of those recipes that likely started out as banana bread. Remember during the height of the b=pandemic, everyone seemed to be making banana bread — myself included. And then, somewhere along the line, my “breads” (quick breads” started turning to muffins because they were easier to store and distribute… And then I stopped making banana bread altogether. Funny how that is all very cyclical.
Nevertheless, I made these Chocolate Walnut Banana Muffins today and they are a yummy addition to my breakfasts this week!
Ingredients
1 1/4 cup all-purpose flour
1/4 cup cocoa powder
1 1/4 teaspoon cinnamon powder
3/4 teaspoon nutmeg powder
1 teaspoon baking soda
pinch of salt
1/2 cup chopped walnuts
3 ripe bananas
1/3 cup melted butter
1 large egg
1/2 cup sugar
Directions
Preheat the oven to 350F. Prepare a standard muffin tin with lines.
Sift cocoa powder into the all-purpose flour, then add baking soda, cinnamon powder, nutmeg powder and salt to a work bowl. Mix to combine them evenly. In another bowl, mash bananas until there’s no big lumps. Add the melted butter and stir well to combine. Then stir in the egg and sugar. Add the flour mixture and chopped walnuts to the wet ingredients. With a wooden spoon or spatula, gently mix to combine. Do not over-mix.
Spoon batter into the wells of the prepared muffin pan, filling no more than 3/4 full. Bake for 24-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the bread cool in the pan for 5-10 minutes. After that, remove the muffins from the pan and let it cool completely on a cooling rack.
