Mexican-Spiced Triple Chocolate Muffins
Prep time: 
Cook time: 
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Yield: 12 muffins
Mexican-Spiced Triple Chocolate Muffins feature deep chocolate flavor with a hint of cinnamon and cayenne; if you’re a fan of Mexican Hot Chocolate, these muffins are for you!
  • 2 cups (240 g) whole wheat pastry flour (I used Bob’s Red Mill)
  • ¼ cup (20 g) unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ⅛ teaspoon cayenne pepper
  • 2 large eggs
  • 1 cup (200 g) sugar
  • ¾ cup mashed very ripe banana
  • ½ cup (120 ml) avocado oil (or other neutral-flavored oil)
  • ¼ cup (60 ml) milk (whole or reduced-fat)
  • 2 teaspoons molasses
  • 1½ teaspoons pure vanilla extract
  • 3 oz (85 g) good-quality unsweetened chocolate, melted
  • 3 tablespoons good-quality dark chocolate chips (I used the large, disk-shaped ones)
  • 2 teaspoons coarse sugar or turbinado sugar
  1. Preheat the oven to 375F; line a muffin tray with 12 paper liners.
  2. Whisk together the flour, cocoa powder, baking powder, salt, cinnamon, baking soda, and cayenne pepper in a medium bowl and set aside.
  3. Beat the eggs and sugar together in a large bowl until light and fluffy, and then beat in the banana, oil, milk, molasses, vanilla, and finally the melted chocolate.
  4. Use a wooden spoon to stir the dry ingredients into the wet half at a time, being careful not to over-mix.
  5. Pour the batter into the prepared muffin tray, and sprinkle the chocolate chips and coarse sugar on top.
  6. Bake until a wooden pick inserted into the center comes out dry or with just a couple crumbs, about 20 to 25 minutes, rotating the tray (or trays) once halfway through. Be careful not to over-bake.
Recipe by An Edible Mosaic™ at