These are quite possibly the lightest, most tender chocolate muffins ever. At the same time they taste incredibly rich with the help of a double dose of chocolate and sweet, overripe bananas. The addition of finely ground almond meal and a pinch of nutmeg add depth and nuttiness. Honestly, I don't even miss the browned butter I usually use in my chocolate muffins.
THIS RECIPE MAKES 12 BIG TOP MUFFINS
1 1/2 cups whole wheat pastry flour (Bob's Red Mill)
1/2 cup finely ground almond meal
3/4 cup cocoa powder (unsweetened baking cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg (Oaktown Spice Shop)
1/2 teaspoon salt
1/2 cup caster or granulated sugar
1/2 cup brown sugar (packed)
1 cup chocolate chips
1 cup almond milk
3 large egg whites
2 tablespoons apple cider vinegar (Braggs)
2 large overripe bananas
1/2 cup canola oil (feel free to use your favorite baking oil)
1 teaspoon vanilla extract (Oaktown Spice Shop)
Preheat your oven to 350F/180C and grease a 12 hole cupcake/muffin tin.
In a large bowl, sift together your flour, baking soda and powder, nutmeg, salt and cocoa powder, then stir in your almond meal and sugars.
In a medium bowl, mash your bananas with a fork until smooth, then mix in your egg whites, vanilla and oil. Stir in your almond milk and apple cider vinegar.
Make a well in your flour mixture and add your banana mixture. Stir until just combined, making sure to scrape the bottom of the bowl with each turn. Gently fold in your chocolate chips. About four folds should do it. Be careful not to over mix or you will lose the lovely airy texture.
Scoop your batter into your muffin tin, filling them nearly to the top. This will give you that big bakery style muffin. Bake for 18 to 22 minutes or until your cake tester or a tooth pick inserted into the center of your muffin comes out clean. Transfer the tin to a rack and allow to cool for at least 15 to 20 minutes before removing. These muffins are incredibly light and tender. Giving them time to cool will keep them from crumbling when you take them out of your tin.
You can enjoy these muffins for three to five days after baking or freeze them for up to two months. They are perfect with a cup of hot coffee or large glass of milk.