Double Chocolate Banana Muffins

SMALL BATCH www.katiebirdbakes.com

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Ingredients

all purpose flour unsweetened cocoa powder baking soda baking powder salt espresso powder overripe banana olive oil pure maple syrup large egg vanilla extract semisweet chocolate chips granulated sugar

1. Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).

2. In a medium bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Make sure to tamp out any clumps of cocoa powder with your whisk. Set aside.

3. In a large bowl, mash banana thoroughly with a whisk or fork. Whisk in the olive oil, maple syrup, egg, and vanilla extract until smooth.

4. Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not over mix.

5. Fold in chocolate chips or other add-ins, if using. Let the batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.

6. Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of granulated sugar, and more chocolate chips if desired.

7. Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-14 more minutes.

Click here for the recipe!

A few more easy muffin recipes!

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Double Chocolate Banana Muffins

Ingredients

1. Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).

Prep The Pan

2. In a medium bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Make sure to tamp out any clumps of cocoa powder with your whisk. Set aside.

Dry Ingredients

3. In a large bowl, mash banana thoroughly with a whisk or fork. Whisk in the olive oil, maple syrup, egg, and vanilla extract until smooth.

Wet Ingredients

4. Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not over mix.

5. Fold in chocolate chips or other add-ins, if using. Let the batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.

6. Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of granulated sugar, and more chocolate chips if desired.

7. Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-14 more minutes.

Click here for the recipe!

A few more easy muffin recipes!

Pumpkin Spice Muffins

Small Batch One Banana Muffins

Apple Cider Donut Muffins

www.katiebirdbakes.com