Chocolate Chunk Banana Muffins

Any food that works for breakfast, snack and a dessert should be classified as a super food. Especially, if that food has dark chocolate which is a bonafide, real deal super food. No one can resist a muffin and everyone loves banana bread. So I asked myself, why not whip up a muffin that has the best of both with chocolate?

And this is the satisyingly delicious answer to that question.

Ingredients

6 tablespoons unsalted butter melted

3/4 cup dark brown sugar packed

1 large egg

1 1/2 teaspoons vanilla

1 cup mashed ripe bananas (about 3 large bananas)

1 cup all-purpose flour

1/2 cup Euphoria Chocolate Company Sunrise Baking Cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

3/4 - 1 cup roughly chopped Euphoria Chocolate Company Dark Chocolate Buttons

*Flaky, crunchy finishing salt (like Maldon) or raw sugar for topping the muffins (optional)

Instructions

Pre-heat oven to 425 degrees and fill a 12 cup muffin pan with paper liners.

In a small bowl mash bananas and set aside.

In another bowl mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt and set aside.

In a large bowl using a whisk combine brown sugar, butter, egg and vanilla.

Add the mashed bananas.

Switch to a spatula to fold in flour and cocoa mixture. Mix until just combined; do not over mix.

Gently stir in chocolate chunks.

Spoon into prepared muffin liners. Top with salt or sugar, depending on your taste. A flaky crunchy salt works very well.

Place muffins into oven and after five minutes lower baking temperature to 350 degrees. Then bake for 12-15 minutes checking with a toothpick to ensure muffins are done.

Remove from oven and let cool 10 minutes.

Enjoy!