Random header image... Refresh for more!

south of the border muffins

chocolate banana bread muffins on scale

I’m calling these “Mexican-Chocolate” because of the cinnamon and chocolate combination. If you’ve ever eaten or cooked with the Ibarra brand of Mexican chocolate, you understand.

On a totally unrelated subject – I haven’t been sleeping well lately. I keep waking up before the sun – but that turned out to be a blessing yesterday.

I got out of bed at about 4:30 and decided to make these muffins since I needed to take something to our neighborhood Bunco later that evening.

muffin on pedestal

The day was a whirlwind, I wasn’t home for more than 15 minutes all day. If I hadn’t made the muffins early in the morning … I would have never had time to make a thing and would have had to resort to bringing a bottle of wine.

As you might imagine, that doesn’t fly when you have a cooking blog and teach people to cook!

mexican chocolate banana bread muffin

Sometimes sleep deprivation actually pays off.

Now, I know that for some, 4:30 or 5:00 is a normal and routine time to begin their day. I’ve had that schedule before, so I get it. But back then, I fell asleep before midnight or 1 AM too.

Let’s face it – sleep deprivation totally sucks! Conversely, these muffins do not.

chocolate banana bread muffins

Mexican-Chocolate Banana Bread Muffins

5 or 6 overripe bananas
1/3 cup sugar
1/3 cup packed brown sugar
2 eggs
2 teaspoons vanilla paste or extract
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, melted and cooled slightly
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1  1/2 cups milk chocolate chips

Cinnamon Sugar
1/3 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees and line 24 muffin pan cups with paper liners.

ripe bananas

mash bananas

Mash bananas in a large bowl.

add eggs and sugars

Mix in both sugars, eggs, and vanilla. Then stir in melted butter.

flour and chips

In another bowl, whisk together the flour, baking powder and salt; then gently stir the flour mixture into the banana mixture. Do not to over-mix.

do not overmix

Fold in the chocolate chips.

Cinnamon Sugar: In a small bowl, mix together the 1/3 cup sugar and cinnamon.

first layer of cinnamon sugar

Fill the paper liners just enough to cover the bottom with batter. Evenly sprinkle a little bit of the cinnamon-sugar over the batter.

fill and top

Add the rest of the batter to the paper liners, filling each about 3/4 full and then sprinkle more cinnamon-sugar on top.

baked

Bake in preheated oven for 20-25 minutes or until a toothpick insert in the center of one of the center muffins comes out clean.

2 dozen chocolate banana bread muffins

Remove to a cooling rack to cool before serving or storing.

Makes 24


Print pagePDF pageEmail page
Related Posts with Thumbnails

4 comments

1 Cheryl { 09.20.13 at 8:55 AM }

But it looks like you got the enamel scale you wanted!!

2 Marissa { 09.20.13 at 9:46 AM }

YUM! These looks so good!

3 Sloane { 09.20.13 at 11:45 AM }

I want some!

4 Ronnie Jaap { 09.22.13 at 9:08 AM }

These are wonderful! I had a hard time sharing,

Leave a Comment