Banana Muffins with Olive Oil and Dark Chocolate.

There’s something undeniably comforting about the smell of freshly baked banana muffins wafting through the kitchen. The sweet aroma mingles with hints of rich dark chocolate, creating an inviting atmosphere that draws everyone in. These Banana Muffins with Olive Oil and Dark Chocolate are not just a treat for your taste buds; they’re a delightful way to start your day or enjoy as a midday snack. Made with wholesome ingredients, they provide a delicious balance of sweetness and depth, thanks to the dark chocolate and the fruity undertones of ripe bananas.

Whether you’re a seasoned baker or just starting your culinary journey, this recipe is approachable and satisfying. Let’s dive into why I adore this recipe and how you can whip up a batch in your own kitchen.

Why I Love This Recipe

What sets these Banana Muffins with Olive Oil and Dark Chocolate apart is the combination of flavors and textures. The use of olive oil not only makes the muffins moist but also adds a subtle richness that complements the sweet bananas and decadent chocolate. The whole wheat pastry flour adds a nutty flavor while keeping the muffins light and fluffy. Plus, who can resist the allure of dark chocolate? Each bite offers a melty surprise that elevates the classic banana muffin to a whole new level.

This recipe is versatile, too. You can easily customize it by adding nuts, seeds, or even swapping in different types of chocolate. It’s also a fantastic way to use up overripe bananas, which tend to be sweeter and more flavorful, making your muffins even more delicious.

Ingredient List

To make these delightful muffins, gather the following 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 freshly grated nutmeg
• 1 large egg
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/3 cup olive oil
• 3 large bananas, mashed
• 2/3 cup milk
• 6 ounces high-quality dark chocolate, chopped

These ingredients come together to create a muffin that’s not only delicious but also nourishing, making it an excellent choice for any time of day.

Cook’s Kit

To prepare these muffins, ensure you have the following kitchen tools:

• Mixing bowls: For combining dry and wet ingredients.
• Whisk: To blend the wet ingredients smoothly.
• Measuring cups and spoons: Precision is key in baking.
• Rubber spatula: Perfect for folding in the chocolate and bananas.
• Muffin tin: Essential for shaping your muffins.
• Parchment paper or muffin liners: To prevent sticking and for easy cleanup.
• Cooling rack: To allow your muffins to cool evenly after baking.

Having these tools at your disposal will make the baking process seamless and enjoyable.

Mastering Banana Muffins with Olive Oil and Dark Chocolate.: How-To

Follow these steps to create your own batch of Banana Muffins with Olive Oil and Dark Chocolate:

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Line a muffin tin with parchment paper or muffin liners. This will make it easier to remove the muffins once they’re baked and keep cleanup simple.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the whole wheat pastry flour or all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This step is crucial for evenly distributing the leavening agents and spices throughout the batter.

Step 4: Combine the Wet Ingredients

In another bowl, beat the egg and add in the brown sugar, vanilla extract, and olive oil. Whisk until well combined. Then, add the mashed bananas and milk, mixing until everything is thoroughly combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Add the Chocolate

Fold in the chopped dark chocolate, ensuring it’s evenly distributed throughout the batter.

Step 7: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack.

Spring to Winter: Ideas

These muffins are versatile and can be enjoyed year-round. Here are some seasonal ideas to elevate your baking experience:

• Spring: Add fresh blueberries or raspberries for a fruity twist.
• Summer: Incorporate shredded coconut for a tropical flair.
• Fall: Mix in chopped walnuts or pecans for a crunchy texture.
• Winter: Swirl in some peanut butter or almond butter for extra richness.

Feel free to get creative with your add-ins based on the season or what you have on hand!

Avoid These Mistakes

To ensure your Banana Muffins with Olive Oil and Dark Chocolate turn out perfectly every time, avoid these common pitfalls:

• Overmixing the batter: This can lead to dense muffins. Mix just until combined.
• Using unripe bananas: Ripe bananas provide the sweetness and moisture needed for the muffins.
• Not measuring ingredients accurately: Precision is key in baking, so use measuring cups and spoons.
• Skipping the cooling step: Allowing the muffins to cool helps them set and makes them easier to remove from the tin.

By steering clear of these mistakes, you’ll be on your way to baking the perfect banana muffins!

Prep Ahead & Store

If you want to prepare these muffins in advance, here’s how to do it:

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Alternatively, bake the muffins and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a few seconds to enjoy them warm.

Your Top Questions

Can I use a different type of flour?

Yes! You can substitute all-purpose flour with whole wheat pastry flour or a gluten-free blend if you prefer. Just be mindful that the texture may vary slightly.

What can I substitute for brown sugar?

You can use coconut sugar or a granulated sugar alternative if you’re looking for a different flavor or a lower glycemic index option.

Can I make these muffins vegan?

Absolutely! Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk to make these muffins vegan-friendly.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are ready. If the toothpick is wet with batter, continue baking for a few more minutes.

Because You Liked This

If you enjoyed baking these muffins, you might also love:

• Blueberry Banana Muffins
• Healthy Avocado Brownies
• Vegan Chocolate Chip Cookies

Save & Share

If you loved these Banana Muffins with Olive Oil and Dark Chocolate, don’t forget to share the love! Share this recipe with friends and family, and let them experience the joy of baking these delectable muffins.

Baking can be a magical experience, and these Banana Muffins with Olive Oil and Dark Chocolate are a testament to that joy. With their rich flavors and inviting aroma, they’re sure to become a favorite in your household. So grab those ripe bananas and get started on a baking adventure that will warm your heart and satisfy your cravings!