Mini Double Chocolate Banana Muffins

Next time you want a chocolate pick-me-up, look no further than this recipe for mini double chocolate banana muffins. They’re incredibly moist and delicious, and the recipe makes 40 so you’ll have plenty to stash in the freezer for another day.

Items used to make this recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/37G9clL

• baker’s joy baking spray https://amzn.to/3gE2zFT

• #50 scoop (NOT 50mm) https://amzn.to/2N79cSi

• dutch processed cocoa https://amzn.to/3GNgvbc

• mini chocolate chips https://amzn.to/30VqUQP

• pure vanilla extract https://amzn.to/3ovS9fE

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Mini Double Chocolate Banana Muffins

makes 40 mini muffins (#50 scoop)

Printable Recipe

Ingredients

• 1 1/4 cup all purpose flour

• 1/4 cup dutch processed cocoa, sifted

• 3/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/3 cup granulated sugar

• 2 tablespoons unsalted butter, room temperature

• 1 1/2 cups mashed ripe banana

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 325F and place oven rack in center position.

2. Spray professional mini muffin pan with Baker’s Joy.

3. In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 2 minutes, scraping bowl down as needed.

5. Add mashed banana, egg, and vanilla; mix until combined.

6. Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.

7. Use a level #50 scoop to fill mini muffin indentations; bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

8. Rest for 5 minutes before transferring muffins to a rack to cool completely.

Notes

• Cool muffin pan completely before baking subsequent batches.

• Muffins freeze very well between layers of wax paper in an airtight container - thaw in the fridge overnight or for about 20 minutes at room temperature.

Sourdough Discard Waffles

I’ve been experimenting with sourdough starter lately. Each time sourdough starter is fed with fresh flour and water, a portion of the unfed starter is set aside (otherwise, it won’t take long until you find yourself with more sourdough starter than you know what to do with). The portion of starter that is set aside is called “discard”. Discard is an unfortunate name because it leads some to believe you have to actually throw it away, but it’s a perfectly good mixture of flour, water, natural yeast, and good-for-you bacteria so why not put it to good use by adding it to recipes.

Today I’ll be using some of my sourdough discard to make mini waffles. The recipe makes 12-14 mini waffles that freeze beautifully (directions below). Reheat them straight out of the freezer using a toaster or toaster oven.

We’ll start by whisking together the dry ingredients - flour, baking powder, sugar, and salt.

Next we’ll weigh out the sourdough starter discard.

We’ll also need some melted butter.

And lastly, milk, eggs, and pure vanilla extract (I always use the good stuff!).

Whisk everything together until no clumps remain.

Use a #20 scoop to portion the perfect amount of batter into a preheated mini waffle maker (this is the one I love). Cook each mini waffle for about 3 minutes until brown and cooked through.

Leftovers should be allowed to cool completely before freezing in a zip-top freezer bag. To reheat - simply remove from freezer and place in toaster.

There you go - Enjoy!

Items used to make this recipe:

(affiliate links)

• my mini waffle maker https://amzn.to/3sDhi9C

• #20 scoop https://amzn.to/3rLSL31

• digital scale https://amzn.to/3EHZkHL

• pure vanilla extract https://amzn.to/3ovS9fE

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Sourdough Discard Waffles

makes 12-14 mini waffles (4-inch diameter)

Printable Recipe

Ingredients

• 5 ounces (by weight) all purpose flour

• 1 1/2 tablespoons (4 1/2 teaspoons) baking powder

• 3 tablespoons granulated sugar

• 1 teaspoon fine salt

• 8 ounces (by weight) sourdough discard (or sourdough starter)

• 6 tablespoons butter, melted

• 1/2 cup milk or milk substitute

• 2 large eggs

• 1 teaspoon pure vanilla extract

Instructions

• Preheat mini waffle maker.

• In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.

• Add the remaining ingredients and whisk until completely combined.

• Use a #20 scoop to portion the perfect amount of batter for each waffle (no need to grease or spray this waffle maker).

• Allow waffles to cook until brown on both sides (or until the amount of steam escaping from the waffle maker decreases greatly), about 3 minutes.

Notes

• I find there’s no need to grease, butter, or spray my mini waffle maker. Yours may be different.

• I allow my mini waffle maker to reheat for a minute or so after every 2 or 3 waffles.

• Leftover waffles freeze beautifully - I simple allow them to cool completely, then stack them in a zip-top storage bag. Reheat from frozen in a toaster or toaster oven.

adapted from serious eats