Learn how to make my Black Bottom Banana Nut Muffins. A tasty little treat for Sunday Brunch!
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BETH’S BLACK BOTTOM BANANA NUT MUFFIN RECIPE
Makes 6 Jumbo Muffins
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 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
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
Preheat oven to 400F (200C).
Spay a jumbo 6-cup muffin tip with baking spray and set aside.
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.
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.
Using an ice cream scoop fill each well in the tin with 1 generous scoop and set aside.
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.
In a smaller bowl add flour, salt and baking powdered, whisk until combined. Add dry ingredients to wet ingredients until combined.
Scoop out banana mixture on top of chocolate mixture, going just about to the top (leave about ¼ inch at top)
Place chopped walnuts on top.
Bake muffins for 15 mins at 400F (200C) then reduce to 350F (176C) for 5 minutes. Allow to cool completely and then serve!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.