Mitzie Mee Shop - Free standard shipping on orders over $65 - otherwise shipping is $6
Recipe: Banana Muffins with Chocolate and Walnuts
Got some overripe bananas? Don’t make banana bread, make banana muffins! My banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish version of banana bread. It’s a bit softer and less dense than the typical US banana bread, and I’ve added walnuts and dark chocolate to make the muffins extra delicious. They don’t rise a lot, but they’re super moist and stay that way for several days. You can freeze them, too, and just grab one when you’re in the mood for something sweet. Perfect with an afternoon cup of tea or hot chocolate, or as a little treat for brunch.
Notes
The riper the bananas, the sweeter and more flavorful your muffins will be. These muffins are delicious warm with the chocolate still melty, but they’re just as good the next day—if they last that long:)
You can add more chocolate or walnuts if you like.
Recipe: Banana Muffins with chocolate and walnuts
12
muffinsGot some overripe bananas? Don’t make banana bread, make banana muffins! These banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish version of banana bread. It’s a bit softer and less dense than the typical US banana bread, and I’ve added walnuts and dark chocolate to make them extra delicious. They don’t rise a lot, but they’re super moist and stay that way for several days.
Keep the screen of your device on
Ingredients
4 eggs
1 ¼ cup (250g) sugar
1 teaspoon vanilla extract
1 ¼ cup (150g) all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup (150g) butter, melted
2 very ripe bananas (3 if they’re small), mashed
½ cup (75g) dark chocolate, roughly chopped
½ cup walnuts, roughly chopped
Directions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or lightly grease it.
- Whisk the eggs and sugar together in a large bowl until light and slightly fluffy. Stir in the vanilla extract.
- In a separate bowl, mix the dry ingredients (flour, salt, and baking powder).
- Gently mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
- Stir the melted butter into the egg mixture.
- Fold in the mashed bananas.
- Fold in the chopped chocolate and walnuts.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean (a bit of melted chocolate is fine).
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Latest Recipes
-
This breakfast tortilla is ideal for breakfast or brunch. It was Tina who taught me how to make the breakfast tortilla, and it has quickly become one of my favorite …
-
Last summer, I got together with Tina from Hungry Birds Eats and Rebecca from Spread-mmms for some wine and cheese. We had a nice camembert from Murray’s Cheese sitting in …
-
Got an air fryer? Got 10 minutes? Got an apple? Then you have to try this recipe that Tina and I came up with next time you’re craving something sweet. …
-
Kick-start your morning with a delicious twist on a classic dessert. Tina and I came up with this recipe last summer, turning a traditional dessert into a nutritious, energizing breakfast …
-
This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! I am using …
-
There’s something truly cozy and very nostalgic about pebernødder (translates to pepper nuts), a kind of spice cookies that we eat throughout the holiday season in Denmark. In Denmark, pebernødder is usually …
Latest Recipes
-
Ichigo daifuku is a beloved Japanese treat that combines the chewy goodness of mochi with the sweet, juicy bite of fresh strawberries. While traditional daifuku, made from sticky rice dough …
-
Got some overripe bananas? Don’t make banana bread, make banana muffins! My banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish …
-
I haven’t always been a fan of mashed potatoes. In fact, they landed on my “Things Sanne Doesn’t Eat” list more than once earlier in life. But then I met …
-
Got leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great …
-
Apple crumble is one of those cozy desserts that I just can’t get enough of, especially during winter and fall, when it’s cold outside. My recipe has almond paste, which …
-
This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way …
Recipes
-
I got this recipe from Becca and Ben, founders of Lumineux Chocolate in Greeenville, SC, and I’m telling you, this recipe is the only cookie recipe you will ever need. …
-
Vegetable samosas are popular as snacks or an appetizers in South Asian, Middle Eastern, and African cuisines. The triangular or cone-shaped pastries are filled with savory ingredients, such as spiced …
-
Refreshing and chilled in the summer, and warm and soothing in the winter, this lemongrass tea can be enjoyed both hot and cold, and I still haven’t decided which version …
-
Who doesn’t like deviled eggs? After hiding in the shadows for some time, deviled eggs are back with a bang, and I am cheering on the sideline. The stuffed eggs …
-
Here’s my take on the legendary tomato sandwich, The Tomato, from Turkey & The Wolf in New Orleans. I first saw The Tomato over at Sandwiches of History, which is …
-
Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes, …
62 Franklin St
East Orange, NJ 07017
hello@mitziemee.com