Nutmeg subtly spices these cocoa-rich banana muffins. Try them spread with peanut or almond butter for breakfast, or enjoy them during an afternoon tea or coffee break.
Makes 12 muffins.
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 large ripe bananas, mashed well with a fork (about 1 1/4 cups)
- 1/3 cup canola oil (or other neutral vegetable oil)
- 1/4 cup milk or soy milk
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts (optional)
- Powdered sugar for dusting (optional)
Preheat the oven to 350° F. Line a muffin tin with paper or foil baking cups, or grease well.
In a large bowl, whisk together the flour, sugars, cocoa powder, baking powder, baking soda, salt and nutmeg.
In a medium bowl, combine the bananas, oil, milk, egg, and vanilla. Mix well.
Add the banana mixture to the dry ingredients. Stir just until the batter is well-combined. Fold the nuts into the batter.
Spoon the batter evenly into the muffin tin. The muffin cups should be about 3/4 full.
Bake in the preheated oven for about 25 minutes, or until muffins are puffed and firm, and a toothpick or tester inserted into the center comes out clean.
Place the muffin tin on a rack to cool. Dust the muffins with powdered sugar while they are still slightly warm, if desired.