February 29th, 2020

​Choco Nana Nut Muffins

SERVINGS: 14 muffins
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/42 minutes

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Banana Nut Muffins

• 3 ripe bananas, mashed with no clumps
• 6 oz. chocolate chips
• 6 oz. toasted walnuts, chopped
• 1 3/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 tbsp. ground cinnamon
• 2 large eggs
• 1 stick unsalted butter, melted
• 1/2 c. brown sugar
• 1/4 c. maple syrup
• 2 tsp. vanilla extract
• salt, just a pinch

1. Put the sugar, syrup, and melted butter in a large bowl and whisk until the mixture is homogeneous.  Add the eggs, bananas, and vanilla and whisk for another minute or one uniform mixture.
2. Next, add all of the dry ingredients slowly (flour, baking soda, cinnamon, and salt). Whisk until there are not streaks of flour in the batter, which should only take around 3 min (be careful not to over mix).
3. Now, add the walnuts and chocolate chips and incorporate evenly within the batter. The batter should be thick, but still sticky. Preheat the oven to 350 F degrees.
4. Spray non-sticking spray into your muffin tins (I used one that could hold 6 medium sized muffins). Place enough batter in each crevice until each one is 3/4 of the way full.  Put the tin in the oven for 12-14 min or until you can put a toothpick in the middle and it comes out clean.
5. Lastly, once done, take the tin out and place on a cooling rack until safe to remove and eat without burning your mouth (like I did).

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"Me Cuisine" Tips

• Like cookies or any other baked good, test different mix-ins and ingredients.  Just make sure to keep the ratio of wet and dry ingredients (like peanut butter would taste really good, just add less melted butter).
• If you use bigger muffin tins, increase the baking time and lower the baking time with smaller muffin tins.
• These muffins taste best warm so the chocolate is nice and melted.