Friday, February 28, 2014

Whole Wheat Banana Muffins with Chocolate & Coffee

Another these!  I am always looking for recipes that use 100% whole wheat flour.  These muffins have the perfect taste and texture.  The burst of flavor from the cocoa nibs, chopped chocolate, and coffee put these in the "amazing" category.  I hope you try them!

Whole Wheat Banana Muffins with Chocolate & Coffee
adapted from a recipe on The Vanilla Bean Blog (one of my new favorite blogs)
2 1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾  cup buttermilk
¾  cup olive oil
1 cup banana mashed (about 2 medium)
1 banana diced
¼ cup strong coffee, room temperature
1 egg
2 teaspoons vanilla
½ cup maple syrup
¼ cup sugar
3 tablespoons cacao nibs
4 ounces bittersweet chocolate, chopped

Preheat oven to 350. Line two muffin tins with paper liners.
Combine flour, baking powder, baking soda, and salt in a large bowl and whisk together.  Combine the oil, milk, mashed banana, coffee, vanilla, maple syrup, sugar, and egg. Whisk the wet ingredients together and pour over the dry ingredients. Using a spatula or spoon, stir the ingredients together until almost mixed (there should still be a few dry streaks). Fold in the diced banana, cacao nibs, and chocolate until just combined, being careful not to over mix. (Lumpy batter is good.)

Scoop the batter into the prepared pans, filling the muffin cup about two-thirds full. Bake until the muffin edges are golden brown and a toothpick inserted comes out with a little bit of crumb, 18-20 minutes.