Chocolate Banana Walnut Chocolate Muffins

Saturday, February 09, 2013

No, the title is not a typo. The first chocolate is for the chocolate batter. The second chocolate is for the decadent chocolate pieces that speckle this delight. I also sneaked in some oat flour here, but another word in that title would be too tedious, wouldn't it? Chocolate Oatmeal Banana Walnut Chocolate Muffins? Maybe not...

Then again, it's not Chocolate Banana Walnut Chocolate 'Chip' Muffin. Why? Because I have given up chocolate chips. What? Why? Because soon after reading the labels, I decided I would devote the same calories (maybe less) and have really good chocolate instead. Wouldn't you? I seriously urge you in this direction. Okay ... so you have to spend another minute or two chopping up those bars, and yes, it won't be even and perfect. But it's a heck of a lot better than the stuff in the chips. It'll taste much better, I promise! Sorry, Ghirardelli.

Moist bananas in the batter + crunch of the walnuts + the decadent dark chocolate oozing its goodness = one amazing tea time treat + portable school snack.

This recipe makes 10-12 muffins. I suggest you double it :)

1 cup flour
1/2 cup oat flour (just the instant or quick cooking stuff, ground in the processor)
3 tbsp Dutch process cocoa
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 egg
1/2 cup vegetable oil
1/2 cup yogurt
1 tsp vanilla
1 cup mashed banana (2 ripe bananas)
1 cup dark chocolate chunks
1/2 cup chopped walnuts

1. Line a muffin or cupcake pan with paper cases.
2. Preheat oven to 350F.

3. Measure the dry ingredients into a small bowl; flour, oat flour, cocoa, sugar, baking powder and soda and salt. Mix and aerate with a whisk until well combined.

4. In a larger bowl, combine the egg, oil, yogurt and vanilla. Beat with a hand/stand mixer to combine.
5. To the wet ingredients, fold in the bananas.
6. Stir the dry ingredients into the egg mixture.
7. Then fold in the chocolate chunks and walnuts.

8. Scoop the batter into the liners, filling 2/3 of it.
9. Bake for 15-20 minutes until a skewer comes out clean.
10. Place the muffin pan onto a cooling rack for a few minutes until warm to touch, then remove muffins and continue cooling on a wire rack.


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