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Home » Recipes » Mexican-Spiced Triple Chocolate Muffins

Mexican-Spiced Triple Chocolate Muffins

May 27, 2016 by Faith 5 Comments

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!

Mexican-Spiced Triple Chocolate Muffins 1

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.

Mexican-Spiced Triple Chocolate Muffins 2

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.

Mexican-Spiced Triple Chocolate Muffins 3

Mexican-Spiced Triple Chocolate Muffins 4

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!

Mexican-Spiced Triple Chocolate Muffins 5

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Mexican-Spiced Triple Chocolate Muffins
Prep time:  15 mins
Cook time:  25 mins
Total time:  40 mins
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!
Ingredients
  • 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
Instructions
  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.
3.3.3070

Filed Under: Recipes Tagged: Baking, Bananas, Breakfast, Brunch, Cayenne, Chocolate, Cinnamon, Mexican Chocolate, Muffins, Recipes, Snack, What to do with very ripe bananas

Comments

  1. Erin | Thanks for Cookin says

    June 13, 2016 at 4:15 pm

    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!

    Reply
  2. Laura | Tutti Dolci says

    June 4, 2016 at 12:26 am

    You had me at triple chocolate and I love that hint of spice… gorgeous muffins!

    Reply
  3. Marissa says

    May 27, 2016 at 3:08 pm

    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..

    Reply
  4. Kevin | Keviniscooking says

    May 27, 2016 at 1:13 pm

    Now that’s a way to use up ripe bananas! So much goodness and love the Mexican twist in flavors.

    Reply
  5. Rosa says

    May 27, 2016 at 7:52 am

    Fabulous flavours, beautiful texture and gorgeous muffins!

    Cheers,

    Rosa

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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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 email me with questions or comments.

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The other day Dan and I were at an antique store a The other day Dan and I were at an antique store and we happened to find one of the vendors who was putting out #vintage #valentinesday cards she had found in one of her storage units. 💌 These are from the 1930s/1940s! She was a third generation antique dealer and she said she still has several full rooms to sort through! (I love the treasure hunt of that, it’s like exploring in your grandparents’ attic.) Anyway, I had to buy a couple cards because they’re completely charming. #happyvalentinesday, lovelies. 🥰 #valentines #romantic #flatlay #valentinesmood #vintageprops #propstyling #propstylist #photography
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