The name came from Mr. Unwired. We were at the table eating the first batch of these when I asked for a name. He led our kids on a riff of every ingredient in the muffins-- he's very creative that way. Being a middle school English teacher is such a natural fit for him.
The original recipe came from a magazine called Chop Chop. Such a cool resource for cooking with kids, healthy eating and such. I'm grateful this blog made me go back to their site, as it has grown a lot since I first subscribed to the magazine-- there's even a blog! Subscribe to Chop Chop blog... check!
I love using my stand mixer for this, but there's no reason it wouldn't work if mixed by hand. Make sure to mash the bananas thoroughly and to a liquid state to ensure a good result.
Punkana Coco-Bonanza Muffins
1 cup white whole wheat flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 ripe banana, peeled
1 cup canned pumpkin
1 cup sugar
1/2 cup butter (1 stick), melted and cooled
2 large eggs
2 tsp vanilla extract
1 cup pecans, chopped
1. Heat oven to 350 degrees.
2. Mix the flour, cocoa, salt and baking soda in a bowl and set aside (we use a large measuring cup for easy pouring later).
3. In a mixer, combine bananas, pumpkin and sugar and mix on low until thoroughly blended. The mixture will be smooth and very liquid when done.
4. Add butter, eggs and vanilla and mix well.
5. Add 50% of the dry ingredients at a time. Mixing well but not more than needed. Fold in nuts by hand.
6. Fill paper/foil lined muffin cups about 2/3 full and bake for 35 minutes. When done, a toothpick inserted into the muffin will come out dry.
Makes 18-20 gooey, chocolately muffins. Just perfect with a glass of milk.
|Please pass the milk. No, I don't want to share.|