It’s Muffin Monday — let’s make it a real thing.
I’ve been unofficially doing Muffin Monday for a while now. Every Monday I bake a batch for Max (and by that I mean Eddie and me, who sneak a few after Max is asleep) so we have an easy snack for the week. It’s not margarita Monday, but it’s perfectly suited to this season of life.
I love banana muffins. I love bananas in all forms — plain, in smoothies, or dipped in chocolate and peanut butter — but muffins are my favorite. They’re quick to make, don’t need the long bake and cooling time that banana bread requires, and are portable without creating a crumb catastrophe. Best of all, they come together in about 30 minutes.
These muffins use olive oil and dark chocolate, which feels indulgent and somehow a little virtuous at the same time. Olive oil keeps the batter simple — no melting of coconut oil or extra steps — and I never detect any bitterness. The olive oil gives a tender crumb and a nice, subtle richness.
I usually chop a bar of high-quality dark chocolate — around 80% — but chocolate chips will work too. The chocolate adds depth and just the right amount of bittersweet contrast to the sweet banana.
If you’re tempted to snack on straight chocolate from the pantry with a spoonful of peanut butter, I won’t judge. I’d do the same.
That tiny banana slice on top should be sliced very thin — extremely thin. If the slice is too thick it will sink and weigh the muffin down, which I learned after a few failed attempts.
I love serving these with yogurt and fresh fruit in the afternoon; the muffins add just enough sweetness that the snack feels like a mini dessert. Max calls them “banana cake,” which is the sweetest compliment — he calls other baked breakfast items “cake” too, and it’s hard not to swoon when he does.
Now for the important question: what kind of butter would you spread on a warm chocolate chunk banana muffin? My vote is for something salty — toasted almond butter, pistachio butter, or a honey sea salt butter would be incredible. Try a few and see which you love.
Banana Muffins with Olive Oil and Dark Chocolate
15
muffins
35 mins
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Ingredients
- 2 cups whole wheat pastry or all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup olive oil
- 3 large bananas, mashed
- 2/3 cup milk
- 6 ounces high-quality dark chocolate, chopped
Instructions
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Preheat oven to 350°F. In a bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Line a muffin tin with liners.
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In a large bowl, whisk the egg and brown sugar until smooth. Add the vanilla, olive oil and mashed bananas, whisking to combine. Gradually add the dry ingredients and mix until just incorporated. Stir in the milk and then fold in the chopped chocolate. Fill each muffin liner about two-thirds full (a 1/4 cup measure helps make even muffins). If desired, top each muffin with a very thin banana slice.
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Bake for 15–17 minutes, or until the tops are set and slightly golden. Remove from oven and let cool until just cool to the touch.
Notes
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Look at those melty bits!
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