Chocolate Banana Bread Muffins
Healthier Chocolate Banana Bread Muffins sweetened with prunes!
Servings 16 muffins
Ingredients
- 9 ounces pitted dried prunes
- ¾ cup mashed ripe bananas about 2 medium
- 1 cup pastry flour 130 grams, which can be made by mixing 87 grams all-purpose flour + 43 grams cake flour (it's a ⅔ to ⅓ ratio by weight)
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 cup semi-sweet chocolate chips
- ½ cup banana chips, chopped coarsely omit if making muffins
Instructions
- In a small saucepan, bring prunes and 2 cups of water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.
- Meanwhile, preheat oven to 350°F. Place 16 paper liners in two muffin pans. Alternatively, lightly butter a 5x9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit.
- In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.
- In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in chocolate chips and banana chips, if making a loaf. Scrape the thick batter into pan and spread level.
- Bake muffins for 15-20 minutes or until a toothpick inserted in the center comes out a little chocolately but not gooey. For the loaf, this may take 40 to 50 minutes. Loosen bread from pan with knife and invert onto a rack. Remove parchment. Turn bread right-side-up and let cool at least 1 hour before slicing.