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.

David's Cranberry Anzac Cookies

I have long been a fan of David Lebovitz, famed pastry chef, best-selling author, and award-winning food blogger. These “Cranzac” cookies are his variation of Australia’s famous Anzac biscuits. The cookies (or biscuits as they’re traditionally called) are crunchy around the edges, chewy in the middle, and chock full of wonderful texture. They also contain one of my favorite baking ingredients - Lyle’s Golden Syrup. If you love golden syrup, but you’re not a fan of coconut, you might be interested in trying my Chewy Golden Syrup Cookies. Honestly though, my son-in-law isn’t a fan of coconut, but he gave these cookie two thumbs up!

This recipe comes together pretty fast by hand, but you can use a stand mixer as well.

To get 36 perfect cookies from this recipe, use level #50 scoop (my favorite size scoop for cookies).

Flatten the mounds of cookie dough a bit with your finger tips. Bake for 10-12 minutes.

Cool completely before storing in an airtight container (they freeze beautifully).

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rJygUk

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3GM5ois

• dried cranberries https://amzn.to/2Wawj3D

• spoonula https://amzn.to/3fsxOSc

• unsweetened shredded coconut https://amzn.to/3dpQ6Sz

• old fashioned oats https://amzn.to/3dydbTd

• Lyle’s golden syrup https://amzn.to/2YCYPMP

• my favorite digital scale https://amzn.to/3LuBz9J

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David’s Cranberry Anzack Cookies

makes 36 cookies (#50 scoop)

Printable Recipe

Ingredients

• 1 cup (200g packed dark brown sugar

• 1 cup (95g) old fashioned oats (not instant or quick-cooking)

• 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

• 1 cup (90g) unsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

• 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/4 cup lyle’s golden syrup

• 1/4 cup unsalted butter, melted

• 3 tablespoons warm water

Directions

1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

• If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

• These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

• If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz