Yield: 18 muffins
Ingredients
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
2/3 teaspoon ground cinnamon
2 Tablespoons of raw cacao
1 egg
1/3 cup butter, melted
1 teaspoon vanilla extract
3 mashed ripe bananas
1/2 cup semisweet chocolate chips
1/4 cup of chopped walnuts
Directions
1. Preheat oven to 375-degrees.
2. Mix the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
3. Beat the egg, melted butter, and vanilla extract.
4. Mix the mashed bananas into the wet mixture.
5. Add the mixture of dry ingredients to the wet mixture and mix until well blended.
6. Stir in the chocolate chips and walnuts.
7. Spoon the batter into greased cupcake pans. You should fill them approximately 3/4 of the way full.
8. Bake for 18 to 20 minutes, until a toothpick comes out clean.
9. Allow to cool for a few minutes and then move to a wire rack.
10. Serve approximately 20 minutes after cooling or store them in an airtight container. I have also frozen these muffins and pulled them out the night before that I wanted to serve them for breakfast.
No comments :
Post a Comment