Cook’s notes: These eggless muffins have a very intense chocolate flavor and are just sweet enough. I used a blender to pure the banana and wet ingredients together to get them really smooth, instead of mashing them by hand. The ingredients come together quickly in a stand mixer.
Yield: 12+ muffins (I got 15)
1-1/4 cup white whole wheat flour
1/3 cup black cocoa powder from King Arthur Flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Blend together: Bananas to vanilla
2 over-ripe bananas, cut into chunks
1/4 cup granulated sugar
1/4 cup plus 2 Tablespoons olive oil
1/2 cup unsweetened vanilla almond milk
2 teaspoons vanilla extract
1/2 cup chopped pecans
Heat oven to 350F. Line muffin pan with liners or grease muffin pan.
Use the whisk attachment on a stand mixer. Whisk the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
In a blender, whirl together the banana, sugar, olive oil, milk, and vanilla extract. Slowly pour the banana mixture over the flour mixture. Whisk together with just a few strokes, until there are no lumps. Fold in pecans.
Fill muffin tins 3/4 full. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Store in an airtight container until ready to serve.
Source: Adapted from The Novice Chef. Modifications: I cut the amount of sugar in half and swapped out a lot of other ingredients (white whole wheat flour instead of all-purpose flour, black cocoa powder instead of regular cocoa powder, olive oil instead of vegetable oil, unsweetened vanilla almond milk instead of regular milk, and pecans instead of walnuts).