Banana Muffins with Olive Oil and Dark Chocolate
User Reviews
5
Banana Muffins with Olive Oil and Dark Chocolate
Description
The Banana Muffins with Olive Oil and Dark Chocolate begin with a dry blend of whole wheat pastry flour, baking soda, salt, cinnamon, and freshly grated nutmeg. Wet ingredients of egg, brown sugar, vanilla, olive oil, and mashed bananas are whisked until smooth before the dry ingredients and milk are gently incorporated. The chopped dark chocolate stirred in adds richness and texture.
These muffins bake at 350°F for approximately 15-17 minutes until the tops are set and lightly golden. The olive oil contributes a moist crumb and subtle fruitiness, while whole wheat pastry flour adds a slight nuttiness and tender texture. Warm spices enhance the banana flavor without overwhelming it.
These muffins can be enjoyed as a breakfast item or snack, with the balance of fruit, chocolate, and spices providing satisfying flavor and texture. An optional thin banana slice on top before baking adds a decorative touch.
Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg freshly grated
- 1 egg large
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1/3 cup olive oil
- 3 banana mashed, large
- 2/3 cup milk
- 6 ounces dark chocolate chopped, high-quality
Instructions
- Preheat the oven to 350 degrees F. In a bowl, whisk together the flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners.
- In a large bowl, whisk the egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, olive oil and bananas, whisking again until combined. Gradually add in dry ingredients, mixing until just incorporated. Stir in the milk and mix until just combined. Fill each muffin liner 2/3 of the way full with batter (I use a 1/4 cup measure to get the muffins to be of equal size). If you’d like, you can place a very thinly sliced banana slice on top of the muffin before baking.
- Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Remove and let cool until cool to the touch.
Notes
- This recipe is adapted from banana streusel muffins, offering a moist, flavorful variation.
User Reviews
Overall Rating
5
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