They sit on my countertop, untouched, since the day I brought them home. The lovely bunch hasn’t moved from that spot where I placed them, after I carefully pulled them out of the grocery bag. Slightly green, they were not yet ready to be consumed. Now, a week later, the bunch is looking a little rough around the edges. Mushy to touch, they are covered in dark spots and streaks, the marks of a losing battle against time. I could eat them as they are, topped with some peanut butter or almond butter for a healthy snack. But, this bunch, I think, will be far more useful as the centerpiece to a baked good. Mashed, embellished and baked, these bananas will taste better as chocolate banana chocolate chip muffins.
Chocolate Banana Chocolate Chip Muffins
Ingredients
- 1 cup flour
- 1/2 cup cocoa flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3-4 ripe bananas
- 1 egg
- 1 cup buttermilk
- 1 stick butter (1/2 cup butter)
- 4 tbsp tahini
- 1 cup chocolate chips
- 3 tbsp sesame seeds
Instructions
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Preheat the oven to 350 F. Butter muffin pans (I use a butter baking spray, because it is incredibly easy to use)
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In a bowl, mix the flour, cocoa powder, salt, and baking soda. Set aside.
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In another bowl, whisk the egg. Add butter, vanilla, buttermilk and tahini. Mix. Mash the bananas into the liquid mixture.
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Add the flour mixture to the bowl of liquid and gently fold the ingredients together. Add chocolate chips.
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Scoop the batter into the butter muffin pans. Sprinkle muffins with sesame seeds. Bake muffins for 12-15 minutes. Remove from the oven and cool on a baking rack.
Recipe Notes
I slightly undercooked the banana muffins; it gave them a fudgy moist interior. You can't really taste the tahini. In the future, I'll play around with adding more to really get the roasted sesame flavor.
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