chocolate stout banana bread muffins
Ingredients
3 very ripe bananas
2 large eggs
1/2 cup chocolate stout
1/2 cup vegetable oil
1/2 cup light brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
12 ounce bag semi-sweet chocolate chips
Instructions
Preheat oven to 400 degrees and line two 12-count muffin pans with cupcake liners (if you only have one pan, it is ok to bake in two batches).
In a large bowl, mash bananas with a fork or potato masher.
Add eggs, oil, sugar, vanilla, cinnamon, and cardamom to bowl. Whisk together with mixer until combined.
Sprinkle baking powder, baking soda, and salt on top of mixture. Whisk together until thoroughly mixed, and then mix it for another 30 seconds to be really sure.
Slowly pour in beer and mix to combine.
Add flour and mix until just combined. No extra mixing here! If you overmix at this stage your breadkins will be tough instead of soft.
Fold in chocolate chips.
Spoon batter into muffin pan, until each liner is mostly full.
Bake for 15-20 minutes, until a toothpick inserted into one of the breadkins in the middle of the pan comes out clean (or with a few crumbs attached).
Yield: 36-48 muffins (depending on how full you fill the liners)
About this recipe
I adapted one of my favorite banana breads to be made into muffins! The texture of the finished product is slightly different than your traditional muffin: it is less crumbly and a little spongier. Most importantly it's packed with flavor. The chocolate stout adds some extra depth, and the chocolate chips bring everything home.
If you'd like to make this into banana bread instead, you'll pour the batter into a loaf pan and bake it at 350 F for about an hour.
