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.
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 crunch salt or raw sugar for topping the muffins (optional)
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 mixflour, 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 and 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.