These no fuss black walnut coco-banana muffins make the perfect holiday breakfast treat!
Black Walnut Coco-Banana Muffins
Easy breakfast treat for the holidays!
- 1/3 cup unsweetened cocoa powder
- 1/3 cup dark cocoa powder
- 2 cups All Purpose Flour
- 1 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2 ripe bananas mashed
- 3/4 cup milk
- 2 teaspoons maple syrup
- 8 tablespoons melted unsalted butter
- 1 tablespoon vegetable oil
- 1 cup black walnuts divided
- 1/2 cup chocolate chips for topping
Preheat the oven to 350°F. Line a standard muffin pan with paper muffin cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and 1 cup of walnuts. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, bananas, milk, and maple syrup. Add melted butter and stir.
Add the wet ingredients to the dry ingredients and stir by hand.
Scoop the batter into the prepared muffin pans, filling to the top with batter.
Add remaining walnuts and chocolate chips on top of batter before baking.
Bake the muffins for 20 to 25 minutes, or until a tooth pick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow to cool for 5 minutes before removing.
This recipe was produced for an article, titled “WV Culinary Team: Going nuts over black walnuts in Appalachia”, in the Charleston Gazette Mail in collaboration with Candace Nelson.
Candace Nelson is a marketing professional living in Charleston. She is the author of “The West Virginia Pepperoni Roll” from WVU Press. In her free time, Nelson blogs about Appalachian food culture at CandaceLately.com. Find her on Twitter at @Candace07 or email CandaceRNelson@gmail.com.