Chocolate Banana Muffins

Chocolate Banana Muffins via bakeforcoffee.com

After cooking up my oatmeal this morning for breakfast, I went to grab a banana to slice up and throw in my oatmeal, and realized the whole bunch of bananas was way too over ripe.  Which means, banana bread was in the very near future! No complaining here! So as I am enjoying my morning oatmeal, minus sliced bananas,  scrolling through my Instagram feed, I see a recipe for One Bowl Chocolate Banana Muffins. The timing couldn’t have been more perfect! The best thing about this was I had all the ingredients on hand (major plus) AND the recipe calls for using only one bowl (if you could only see the mound of dishes in my sink that need washing right now….oye! So I was able to spare one bowl!) Also, no hand mixer needed. This is a very low maintenance recipe, which I LOVE!

Now, even though muffins are often times associated with being a breakfast item, these are more of an afternoon snack type of muffin. Like when your coffee wears off and you are having an afternoon  sugar low and need a little “boost” as I like to call it. Although, these are amazing combined with a cup of coffee!

These muffins are perfection! They have the perfect balance of chocolate and banana. They are very moist but not greasy as some muffins can be. They rise perfectly while baking, making an even amount of 12 muffins.

Chocolate Banana Muffins via bakeforcoffee.comBefore going into the oven, liners are filled 3/4 full and topped with mini chocolate chips.

Chocolate Banana Muffins via bakeforcoffee.comRight after they are out of the oven, let them sit for five minutes before transferring to a cooling rack.

Chocolate Banana Muffins via bakeforcoffee.comBest served warm, but they were delicious after they had cooled completely too! And they were ah-maz-ing with sips of coffee in between bites!

Chocolate Banana Muffins via bakeforcoffee.com

Chocolate Banana Muffins via bakeforcoffee.com

Chocolate Banana Muffins

*Makes 12 muffins

Recipe

Ingredients:

  • 2 medium over ripe bananas (1 cup or so)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup + 1 Tablespoon unsweetened almond milk
  • 2/3 cup granulated sugar
  • 1 Tablespoon packed light brown sugar
  • 2 Tablespoons Dutch-processed cocoa powder
  • 1/2 teaspoon sea salt
  • 1 and 1/8 teaspoons baking soda
  • 1 and 2/3 cups all-purpose flour
  • 1/4 cup semisweet mini chocolate chips

Directions:

  1. Preheat oven to 375°F and line a muffin tin with 12 liners.
  2. In a large mixing bowl, using the back of a fork, mash the bananas until there are only very small lumps. Add the vanilla extract and the egg, use fork to whisk the mixture together until completely combined. Then add the vegetable oil and milk, stirring until combined. Add the granulated sugar and brown sugar and stir again.
  3. Using a spatula, stir in the cocoa powder until completely incorporated. Stir in the salt and baking soda, then gently fold in the flour until just combined.
  4. Divide the batter among 12 paper lined muffin cups, about 3/4 full. Sprinkle the tops with the mini chocolate chips.
  5. Bake for 15-17 minutes, rotating once halfway through. Muffins are done when a toothpick inserted in the middle comes out clean. Mine took exactly 17 minutes.
  6. Remove from oven and let cool for about 5 minutes before transferring muffins to a cooling rack.
  7. Serve warm or at room temp.

ENJOY!

Recipe from Forkknifeswoon

Dose of Sprinkles!

Dose of Sprinkles via bakeforcoffee.com

Happy Friday!

  1. Brookside Chocolate has been my go-to treat lately! I love the chewy/chocolatey texture! Plus I don’t feel completely guilty, it does have fruit in it! 😉
  2. How adorable is this donut apron!
  3. Cupcake Torani Syrup, why have I not tried this?
  4. This short Buzzfeed video shows some Starbuck’s secret menu drinks! They all sound sooo sugary!
  5. Is anyone else as excited as I am to see Divergent? I couldn’t put the book down so I can’t wait to see it in movie form!

Have a great weekend!

Red Velvet Cupcakes w/ Cream Cheese Frosting

Red Velvet Cupcakes via bakeforcoffee.com

With Valentine’s Day approaching, I thought it would be fun to bake some Red Velvet Cupcakes! Red Velvet can be made for any occasion really, but I thought since Valentine’s Day is all about love and the color red, it would be fitting to the occasion to share red cupcakes! Plus, I wanted to try out some new sprinkles! 😉

This recipe literally only makes four cupcakes. This makes me so happy because for one, you don’t have to use a whole bottle of red food coloring to make these. Secondly, four cupcakes  are the perfect amount for a date night (such as on Valentine’s Day) or just a random dessert for a small party after dinner, or for breakfast, or just because. (Portion control). Lastly, these cupcakes take no time at all to whip up!

Red Velvet Cupcakes via bakeforcoffee.com I pretty much went overboard with the sprinkles. You can never have too many though right?

Red Velvet Cupcakes via bakeforcoffee.comThere’s just something about getting a bite that is equal parts frosting and cake. The cream cheese frosting compliments the Red Velvet perfectly!

Red Velvet Cupcakes via bakeforcoffee.comSprinkles everywhere! Love it!

Red Velvet Cupcakes w/ Cream Cheese Frosting

*Makes 4 standard sized cupcakes

**Recipe can be doubled or tripled

Ingredients:

Cupcakes

  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 Tablespoons buttermilk
  • 1 large egg white
  • 1 teaspoon red food coloring
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon white vinegar
  • 1/3 cup + 1 Tablespoon all-purpose flour
  • 2 teaspoons unsweetened cocoa powder (not Dutch-process)
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt

Frosting

  • 4 Tablespoons unsalted butter (half of one stick butter), softened
  • 4 oz. cream cheese (half of an 8oz. package)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Directions:

Cupcakes

  1. Preheat oven to 350°F and line muffin tin with four cupcake liners.
  2. In a medium bowl, using an electric mixer, beat together the sugar, vegetable oil, buttermilk, egg white, red food coloring, vinegar and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  4. Gradually add the flour mixture to the wet ingredients while mixing. Stop and scrape the sides of the bowl using a spatula, then resume mixing until all ingredients are combined, about one minute.
  5. Divide the batter between the four cupcake liners, about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Mine took 21 minutes.
  6. Remove cupcakes from oven once done, and let sit in muffin tin about 5 minutes, then transfer to a cooling rack to cool completely.

Frosting

  1. Using a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about two minutes on medium speed.
  2. Stop and scrape the sides of the bowl with a spatula.
  3. Resume mixer to slow speed, add the vanilla extract, and gradually add the powdered sugar. Once all of the powdered sugar has been added, turn mixer up to medium speed for about one minute.
  4. You can mix in 1-2 teaspoons of milk if you want a thinner consistency. Such as, if you are spreading the frosting on with a knife rather than piping.
  5. Add frosting to a piping bag with a large round tip, or any tip you choose, and pipe frosting onto your cupcakes.
  6. Drop loads of sprinkles on the frosting, you won’t regret it 😉

Enjoy!

Cupcake recipe from Dessert for Two