Banana Red Velvet Muffins

We always seem to have almost spoiled bananas floating around the kitchen. This is the reason why I’m constantly making banana recipes! Anyways, here’s a super simple red velvet recipe that’ll make you feel a little better because there’s fruit in it…. 🙂

Ingredients!

Melted chocolate! It’s harder than it seems…it’s important to not get the chocolate too hot when you are microwaving it, or else it will burn!

The wet ingredients

I need a kitchenaid…

Smooth & creamy is what we are looking for!

Be messy!

Ingredients

  • 2 oz. Semi-sweet Chocolate baking bar
  • 2 oz. Unsweetened Chcolate baking bar
  • 1 1/4 cup All Purpose flour
  • 2 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 3 whole very ripe Chiquita Bananas (peel should have brown flecks), roughly mashed
  • 3/4 cup Granulated sugar
  • large Eggs
  • 1/2 cup Canola oil
  • 2 Tbsp. Red food coloring
  • 3/4 cup low-fat Buttermilk

Instructions

Preheat oven to 350 degrees F. Line muffin tins with paper or foil cups.

For the Muffins:
In a small, microwave-safe bowl, break chocolate into small pieces and melt in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain, continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth; set aside. Combine flour, baking powder, baking soda and salt in a small bowl. Set aside. In the bowl of a stand mixer or large mixing bowl, combine 2 whole bananas, granulated sugar, eggs and canola oil. Beat on high speed for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually blend in flour mixture alternating with buttermilk. Divide batter among the prepared muffin cups. Bake at 375 degrees F for about 5 minutes. This gives the cupcakes an initial boost to make the tops more round. After 5 minutes, switch the oven to 350 F for another 10 minutes. Cupcakes are done when a toothpick inserted into one of the center muffins comes out clean. Cool cupcakes to room temperature.

Recipe adapted from: Chiquita Bananas

These muffins turned out to be super moist! It must be the buttermilk… And there’s only a slight banana flavor so it’s not too healthy tasting 🙂 
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