Chocolate Banana Muffins

If you loved my banana muffins then you are going to love this chocolate version of them. These chocolate banana muffins are made using the process of blooming the Dutch-processed cocoa leaving these muffins super chocolaty, moist, and delicious. Dutch-processed cocoa is different from regular cocoa in that it’s processed with alkali so it, therefore, does not react at all with baking soda. Dutch-processed cocoa is also darker in color and has a milder taste when compared to regular cocoa powder. The process of blooming enhances the chocolate flavor and makes it richer. The blooming process is done by mixing the cocoa powder with a hot liquid. The liquid can range from water to milk, and often coffee. Using coffee enhances the chocolate flavor even more. 

Ingridients

To make this easy kale pesto you only need a few ingredients.

• Dutch Processed Cocoa
• Flour
• Buttermilk
• Instant coffee
• Chocolate chips/ chunks (optional)
• Flax Eggs
• salt
• Baking powder
• Bananas
• Miyoko’s Unsalted Butter
• Sugar

Things You’ll Need

Before making the pesto you’ll need to grab a few items.

• Large mixing bowl
• Measuring cup
• Whisk
• Measuring Spoons
• Rubber Spatula
• Measuring Glass

How to Make Easy Kale Pesto

Begin by measuring out the buttermilk and heating it for 1 minute in the microwave. Carefully remove and add instant coffee whisking until granules have completely dissolved. Beat for an additional 30 seconds in the microwave. Carefully remove again and add cocoa powder whisk until mixture is combined, smooth, and no lumps remain. Set cocoa mixture aside and melt butter then set aside to cool. Measure out the flour, baking powder, and salt mix together and set aside. Mash bananas and set them aside. To the butter add the sugar and whisk until combined. Mix in flax egg till combined. Add banana, milk cocoa mixture, and mix until everything is completely combined. Mix in the dry ingredients until just combined. Do not over mix. If adding chocolate chips or chunks fold them once dry and wet ingredients are combined. Preheat oven and line muffin tin with liners or spray with nonstick spray. Fill each compartment to the top with the muffin mix. Bake in the oven until done. Remove and let cool before enjoying.

As always if you make this recipe be sure to tag me on social media so I can your creations. Also be sure to use the hashtag #thehealthyishspork and #sporkfullofgoodness.

Chocolate Banana Muffins

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• Author: Jazmine L.
• Yield: 6–8 Jumbo Muffins 1x

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Description

Chocolate Variation of classic banana muffins.

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Ingredients

Scale 1x2x3x

• 1 Cup Dutch Processed Cocoa
• 1 1/2 Cups Flour
• 1 Cup Buttermilk
• 1 Tsp Instant coffee
• 1 Cup Chocolate chips/ chunks (optional)
• 2 Flax Eggs
• 1/2 Tsp salt
• 1 1/2 Tbsp Baking powder
• 2 Bananas
• 1/4 Cup Miyokos Unsalted Butter
• 1/2 Cup Sugar

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Instructions

1. Preheat oven to 425° F and line muffin tin with liners or spray with non stick spray.
2.  Measure out the butter milk and heating it for 1 minute in the microwave.
3. Carefully remove and add instant coffee whisking until granules are completely dissolved. Heat for an additional 30 seconds in the microwave.
4. Carefully remove again and add cocoa powder whisking thoroughly until completely combined, smooth, and no lumps remain. Set aside.
5. Melt butter and set aside to cool.
6. Measure out flour, baking powder, and salt mix together and set aside.
7. Mash bananas and set aside.
8. To the butter add the sugar and whisk until combined.
9. Add flax egg and mix to combine.
10. Add banana, milk cocoa mixture, and mix until everything in completely combined.
11. Add dry ingredients and mix until just combined do not over mix.
12. If add chocolate chips or chunks fold in once dry ingredients have been mixed with wet.
13. Fill liners to the top and place in oven for 20 minutes. At the 15 minute mark reduce oven temp to 375° F for the remaining time.
14. Remove from oven, let cool, and enjoy