Chocolate Banana Muffins
Hi, guys.
I made chocolate banana muffins yesterday and decided to share the recipe with you. Although I think “Cocoa banana muffins” is a more suitable name for them since there is no chocolate in the recipe (just cocoa powder), they are yummy none the less.
Anyhow, HERE is a link to the original recipe via Supichka - a lovely culinary website I discovered recently.
I made chocolate banana muffins yesterday and decided to share the recipe with you. Although I think “Cocoa banana muffins” is a more suitable name for them since there is no chocolate in the recipe (just cocoa powder), they are yummy none the less.
Anyhow, HERE is a link to the original recipe via Supichka - a lovely culinary website I discovered recently.
However, as is in my nature, I didn’t follow the recipe strictly. Wait! Actually, this time I kind of did…All I altered was the flour type – I used graham flour instead of all purpose white flour, and I added some wheat bran to it as well. I was considering spicing things up with some cinnamon and nutmeg but then I decided it would be wise to see how the original version tastes first, before changing it. Next time I’ll improvise – maybe add some chocolate chips and what not. Mmm…
I digressed. Let me roughly summarize and translate the essence of the original recipe in English for you non-Bulgarian readers. It will most certainly not be a literal translation. I’ll add comments from myself in italic. Of course you can simply use Google Translate. I take no credit for the recipe. I am simply sharing it. As I already mentioned, you can find the original in Supichka’s website.
Three steps of preparation:
1. The first step is preparing the products. Take the egg out of the fridge. It has to be room temperature when you whisk it so let it warm up a bit. Meanwhile sieve the flour, cocoa powder, baking powder and baking soda. Mix them well and leave aside for later.
2. Whisk the room temperature egg, sugar, oil and yoghurt together using a mechanical mixer or just a whisk and your own strength. After combining the wet ingredients well, start gradually adding the dry ones and continue whisking. Finally, add the chopped or puréed bananas and mix everything together with a spoon.
3. In each hole of your cupcake baking dish (you know the thingies) put paper moulds (or grease the tin), and using a spoon, pour the mixture. Be careful not to fill up the muffin forms to the top because during baking the batter rises and can overflow. If the mixture is too much it is also possible it wouldn't bake well. So fill the forms 2/3 of their volume. (I beg to differ. I always fill my muffin forms to the top and they turn out perfectly fine every time. If they don’t bake well the problem is in the batter itself, not in the amount you put in the moulds.) Bake the chocolate banana muffins in a preheated to 180-degree oven. Check for readiness with a toothpick (stab the bastards!). They are ready when the toothpick remains clean of mixture. Another indicator that the muffins are ready is the aroma of cakes filling the kitchen (though I wouldn't lean on that. Use the toothpick method).
Recipe accomplished!
Well done! You can now enjoy your chocolate banana muffins. And of course, check out the bunch of pictures to see how mine turned out.
Since my cupcake forms allow for 12 muffins only, I had some leftover batter which I baked in another (rectangular) baking dish. I dusted it with powder sugar while it was still warm. You know, I usually do not like powdered sugar on cakes or any sweets at all but this time it felt right. It added an atmospheric feeling and enhanced the good looks.
* UPDATE *
For extra flavour, add these ingredients to the mixture:
Flour tip: Instead of Graham flour try using 1 cup regular white flour and adding ½ cup of wheat bran and oat bran (roughly 3 tablespoons of each) to it.
The spices make all the difference! I highly recommend adding them to your Chocolate Banana Muffin batter. You can thank me later. : )
~ Vera
(06.02.2014)
- ½ (or 1) teaspoon cinnamon
- 1 pinch of ginger (powder)
- 1 pinch of ground nutmeg
- 1 teaspoon orange and lemon zest (combined)
Flour tip: Instead of Graham flour try using 1 cup regular white flour and adding ½ cup of wheat bran and oat bran (roughly 3 tablespoons of each) to it.
The spices make all the difference! I highly recommend adding them to your Chocolate Banana Muffin batter. You can thank me later. : )
~ Vera
(06.02.2014)