I know these Loaded Triple Chocolate Muffins have quite the name and I really should have simplified with the title “best muffins ever.” They really are that good. They were still light and moist, unlike many muffins I have made with whole wheat flour. And they are actually an updated version of the muffins I shared here (before I really experimented and had creativity with existing recipes).
I had been putting off making these muffins because I was feeling lazy and just wasn’t in the baking mood for days. But that poor child of mine went muffin-less for a whole week and he just couldn’t take it anymore.
We had some super ripe bananas begging to be used and I remembered this chocolate banana muffin recipe that I had made a long time ago and knew he would love them. It’s a good thing I
stalk follow so many blogs and save so many recipes because I’m pretty sure I could make a different type of muffin every week of the year.
I liked the base recipe for these but I was craving something with more flavor and texture so I made a few tweaks to fit my taste and mood. I went on a Trader Joe’s binge over Labor Day when visiting my parents so I have a huge stock of nuts that need to be used up.
Every time I go in that place I go into a panic like I will never go again and proceed to feel the need to buy excessive amounts of ingredients that I have no plans for immediate use. I could add almonds to just about anything and think it was spectacular but I wasn’t sure about the sunflower seeds. They ended up putting the muffins over the top for me. They gave them an awesome, nutty crunch that was really wonderful.
The muffins were crammed with delicious goodness in every bite and could be packed with even more depending on your taste or what’s in your pantry. Make sure to check out the additional mix-in ideas before baking them up and comment with any other yummies you add in that I didn’t dream up!
- 1/2 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 cup sugar
- 1/4 cup dutch process baking cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 cup mashed ripe banana
- 1/3 cup + 2 Tbsp. canola oil (or sub applesauce)
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup slivered toasted almonds
- 1/2 cup unsalted sunflower seeds
- Additional Possible Mix-Ins: raisins, craisins, pecans, toffee bits, marshmallows, quick cooking oats
- Preheat oven to 350 degrees F. In a large bowl, combine first 7 ingredients.
- In a small bowl, combine bananas, oil and egg.
- Stir wet ingredients into dry ingredients until moistened. Fold in chocolate chips, almonds and sunflower seeds.
- Fill greased or paper lined muffin cups three fourths full.
- Bake for 17-25 minutes or until muffins test done.