Recipe: $4.40 | Per Muffin: $0.25 | Yield: 18
Nothing beats dark chocolate. But you know what enhances dark chocolate? Bananas.
So I present: Dark Chocolate Banana Muffins. They’re awesome – and you can make them with date syrup or prune paste. No sugar/maple syrup/honey needed.
I’ve been working on this recipe for a long time. Because how many dates/prunes do you really need? And are the chocolate chips necessary? (um, yeah, probably)
So here’s something fun about this recipe: it doesn’t have to be exact. Most baking requires precise ratios for scientific reactions, but when you’re branching out from the sugar-oil combo, you can be a little lazier. You can:
- use up to 2 cups mashed bananas
- include 1/2 cup – 1 cup dates or prunes
- halve OR double the chocolate chips
- make muffins or bread
- make it in a rice cooker
- sub the baking powder for more baking soda
It’s a crazy world out there. It’s like we’re not even baking.
I love having these to look forward to in my lunch box. And I love nuking them for about 15 seconds before eating them. Just a little melted chocolate for my afternoon. Which reminds me – I think the chocolate chips are mostly necessary. Without them, you’ve got yourself a breakfasty-energy bar kind of muffin, but with the chocolate chips, you’ve got a sweet-but-healthy kind of muffin. Both are good, don’t get me wrong, but everyone loves gooey chocolate, right?
I’m sad that I don’t have any left. I have a bunch of bananas calling my name, but we’re all out of cocoa powder in this place. Instead we had banana pancakes for breakfast today. And looks like Soft Oatmeal Raisin Bars are on the horizon.Print
- 1 cup whole wheat flour
- 1/2 cup cocoa powder (I like Hershey’s Special Dark)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup prunes or dates (or 1/3 cup date syrup or prune syrup)
- 1.5 cups mashed very ripe bananas (about 2 medium bananas)
- 2 eggs
- 1 teaspoon vanilla
- 1/4 – 1/2 cup dark chocolate chips (I recommend Guittard)
- In a large bowl, mix together the dry ingredients – flour, cocoa powder, baking powder, baking soda, salt, and cinnamon – and set aside.
- Blend the dates or prunes using a blender or food processor. Add the bananas, eggs, and vanilla and blend just until incorporated. Be sure to scrape the sides to get all the prune/date puree also.
- Mix the wet ingredients with the dry ingredients and stir well, then add in the chocolate chips.
- Divide into muffin cups (I use silicone muffin liners), and bake on 325 for about 18 minutes. Test with a toothpick and remove from oven if toothpick comes out clean.
I’ve made this in many different ways – I’ve tried doubling the prunes/dates, halving the chocolate chips, adding 1/2 cup more banana, and baking in a rice cooker. All results have been great – so this recipe is really versatile!