So sometimes it’s cherry season and you want just to make like, a super fruity, flavorful, but really really easy muffin. That’s this. These chocolate cherry banana muffins are packed full of fruit. Plus, you make them in one bowl. Basically just mix everything in a bowl, put in muffin tray and bake.
These are honestly surprisingly chocolatey. I was going for a subtle chocolate when I was making it, but I’m not going to fight what the chocolate wants to be (if you do though just take out 2 TBSP of cocoa and add in 2 extra TBSP of flour. That’ll make the chocolate more subtle). I’m a total chocolate lover so I’m just embracing this.
Really, the hardest part of this is prepping the cherries. You have to pit them, stem them, and then chop them into small pieces. But, I also like to chop things, I think it’s relaxing so this was fun.
Tossed in flour and added to the batter:
Then, I used an ice cream scoop to measure out my batter. One level scoop is perfect for each muffin.
Then you back until they’re nice and puffed and a toothpick comes out clean.
The bananas, the cherries, and the chocolate all complement each other so well.
Ingredients
- 1/2 cup oil OR 1/2 cup butter + 1 tbsp milk
- 1 cup sugar
- 1 - 1 1/4 cup mashed bananas (about 3 medium or 2 large bananas)
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp espresso
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1 1/3 cup white whole wheat flour (or regular whole wheat for a nuttier flavor, or just all purpose)
- 1 cup cherries pitted, halved and quartered, tossed with a tbsp of flour
- 1/3 cup chocolate chips OPTIONAL
Instructions
- Preheat your oven to 350F and line a muffin tray with liners
- In a large bowl thoroughly combine sugar and oil (or butter and milk). Add everything but the cherries and flour and stir until well combined. Then add in flour and stir until just combined. Fold in the cherries.
- Fill each liner about 2/3 of the way full - or fill each with a leveled ice cream scoop. Bake 20-25 minutes or until a toothpick comes out clean.
- Allow to cool for about 10 minutes in the pan before you transfer to a wire rack.
