Banana Nut Muffins with Black Bottoms

Banana Nut Muffins with Black Bottoms have to be one of my favorite brunch recipes. They combine two of my most favorite flavors are banana and chocolate. Put them together in a jumbo muffin and the flavor combination is sublime!

This is a great recipe when made in a Jumbo Muffin Tin since it allows enough room to fully enjoy both flavors.

You can find a jumbo muffin tin in my Amazon Store (these links go to Amazon where I am compensated on products sold at no cost to the consumer) 

The moist banana bread on top, speckled with dark ribbons of chocolate is a little teaser for what is to come.

The banana muffin top is similar to my Ultimate Banana Bread Recipe, and if you want to enjoy this flavor combination in a traditional loaf pan then try my chocolate banana bread, that’s another winner! 

How To Make Banana Nut Muffins with Black Bottoms 

When your guests slice them open they will be pleasantly surprised with a rich chocolate bottom!

The pattern is a nice touch and makes for a pretty muffin when sliced.

STEP#1: Make the Chocolate Bottoms

First, make the chocolate batter. Then fill each muffin well with just one scoop of batter. If you use a standard size ice cream scooper, that’s a perfect amount.

TIP: These muffins are prettier without muffin papers since you’ll see the exterior swirl. But spray your muffin cups well (even if it’s non-stick!) with baking spray.

STEP#2: Make the Banana Nut Batter

The secret to a flavorful banana muffin is a VERY ripe banana. If your bananas are not very ripe they will not impart much banana flavor or sweetness.

Bananas are also easier to mash when they are very ripe.

TIP: A potato masher is a handy tool for mashing bananas into a chunky puree. It works better than a fork.

Then add them to your banana muffin batter, after adding the flour mixture.

Fill each muffin well with the banana batter until it reaches almost to the top. This will create a nice domed effect once they are baked.

STEP#3: Add Walnuts

I like to add walnuts on top for a bit of crunch, but you could omit them for any allergies.

STEP#4: Bake and Cool

Bake at 400F (200C) for 15 minutes then reduce to 350F (175C) for 5 minutes.

Allow to cool completely before serving. They will be easier to remove from the muffin tin that way.

MORE MUFFIN RECIPES!

• Cappuccino Muffins
• Classic Blueberry Muffins
• Strawberry Lemon Muffins
• Pecan Orange Crumb Muffins

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Banana Nut Muffins with Black Bottoms

Yield: 6 muffins

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Two of my most favorite flavors are banana and chocolate.  Put them together in a Banana Nut muffin and the flavor combination is sublime! This is a great recipe when made in a Jumbo Muffin Tin since it allows enough room to fully enjoy both flavors.

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Ingredients

For chocolate bottoms:

• ¼ cup (25g) unsweetened cocoa powder
• ½ cup (120 ml) hot water
• ½ cup (100 g) of sugar
• ¼ cup (60 ml) vegetable oil
• 1 egg
• 1 tsp (5 ml) vanilla
• ½ cup (120 g) flour
• ½ tsp (2.5 ml) salt
• ¼ tsp (1.25ml) baking soda

For Banana Nut Top:

• 2 very ripe bananas
• 2 eggs
• ½ cup (120 ml) canola oil
• ¼ cup (60 ml) water
• ¾ cup (150 g) sugar
• 1 tsp (5 ml) vanilla extract
• 1 ¾ cup (210 g) all-purpose flour
• ½ tsp (2.5 ml) salt
• 2 tsp (10 ml) baking powder
• 1/3 cup (50 g) chopped walnuts

Instructions

1. Preheat oven to 400F (200C).
2. Spay a jumbo 6-cup muffin tip with baking spray and set aside.
3. Mix together the chocolate batter first. In a large bowl whisk together the cocoa powder, water, and sugar. Then add the oil, egg and vanilla, whisking until smooth. Set aside.
4. In a small bowl add the flour, salt and baking soda. Whisk until combined. Add the dry ingredients to the chocolate mixture, whisk until combined.
5. Using an ice cream scoop fill each well in the tin with 1 generous scoop and set aside.
6. Then make the banana batter. In a large bowl mash the bananas with a fork or a potato masher. Add eggs, oil, water, sugar and vanilla, whisk until combined.
7. In a smaller bowl add flour, salt and baking powdered, whisk until combined. Add dry ingredients to wet ingredients until combined.
8. Scoop out banana mixture on top of chocolate mixture, going just about to the top (leave about ¼ inch at top)
9. Place chopped walnuts on top.
10. Bake muffins for 15 mins at 400F (200C) then reduce to 350F (176C) for 5 minutes. Allow to cool completely and then serve!

Notes

The secret to a flavorful banana muffin is a VERY ripe banana. If your bananas are not very ripe they will not impart much banana flavor or sweetness.

If you need to ripen bananas in a hurry place them on a sheet pan lined with foil and bake at 300F for 20 minutes, flipping them halfway through. They will turn black and be sticky and sweet inside. Perfect for baking!

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  Jumbo Muffin Tin

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 38mgCarbohydrates: 39gFiber: 2gSugar: 7gProtein: 7g