KNR, p. 96 “Chocolaty Chocolate Banana Muffins”



Sheila tried out a new muffin recipe. I thought she was making cupcakes for dessert because of the mouth-watering chocolate smell in the air, but she said that these were going to be for breakfast instead. There’s less sugar than a cupcake, and they have fruit in them, so that qualifies as a breakfast treat. Works either way for me!


Kerrian's Notebook, p. 96 "Chocolaty Chocolate Banana Muffins"
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1 jumbo egg (or 2 large eggs)
  • 1/2 teaspoon vanilla
  • 3/4 cup stone ground whole wheat flour
  • 3/4 cup all-purpose unbleached King Arthur flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup Ghirardelli cocoa powder
  • 1 teaspoon sea salt
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • 1 cup Ghirardelli semi-sweet chocolate chips
  1. Pre-heat oven to 375.
  2. Set standing mixer at slowest speed.
  3. Cream oil and sugar.
  4. Add egg(s) and vanilla and beat until smooth.
  5. Add flours, baking powder, and baking soda a little at a time and beat until smooth.
  6. Add cocoa powder and salt and beat until smooth.
  7. Add bananas and mix thoroughly.
  8. Add chocolate chips and stir until blended.
  9. Divide mix evenly among greased, floured muffin tins (or use baking cup papers)
  10. Bake 20-25 minutes in center of oven or until toothpick inserted into center comes out clean.


*Photo by Patti Phillips

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