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!
Some people see a couple of near-rotten bananas on their countertop as a reason to bring out their favorite tried-and-true banana bread recipe (for me, that would be this thing of beauty). But as a food blogger, I see extra-ripe bananas as a reason to think outside the loaf.
I’ve been wanting to share Mexican chocolate something on my blog for quite a while now, and I saw this as the perfect opportunity to do so. These chocolatey muffins feature a touch of a cinnamon and cayenne, but only as part of a deeper, complex flavor profile so no one flavor is overpowering. I used three kinds of chocolate here: cocoa powder, melted unsweetened chocolate, and a few dark chocolate chips, so these are a chocolate-lover’s dream. But oddly, I didn’t find them to be overwhelming in their chocolate flavor, maybe because the banana helps round everything out.
And like most muffins (that is to say, not unfrosted cupcakes masquerading as muffins), these are good breakfast material! Whole wheat pastry flour takes the place of all-purpose flour for more nutrition and avocado oil provides healthy fat.
Next time you have a couple of super ripe bananas lying around, give this recipe a try!
- 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
- Preheat the oven to 375F; line a muffin tray with 12 paper liners.
- Whisk together the flour, cocoa powder, baking powder, salt, cinnamon, baking soda, and cayenne pepper in a medium bowl and set aside.
- 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.
- Use a wooden spoon to stir the dry ingredients into the wet half at a time, being careful not to over-mix.
- Pour the batter into the prepared muffin tray, and sprinkle the chocolate chips and coarse sugar on top.
- 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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
So smart to use the bananas along with the Mexican Chocolate flavors! I bet these are the most balanced and “full bodied” if you will, muffins EVER!
You had me at triple chocolate and I love that hint of spice… gorgeous muffins!
Faith, you know the way straight to my heart! Chocolate, whole grain flour, avocado oil, and did I mention chocolate? I love the balance of decadence and healthfulness..
Now that’s a way to use up ripe bananas! So much goodness and love the Mexican twist in flavors.
Fabulous flavours, beautiful texture and gorgeous muffins!
Cheers,
Rosa