Sunday, March 3, 2013

Banana Chocolate Swirl Muffins

I had a couple of extra ripe bananas and wanted to experiment a little. So, I made these banana chocolate swirl muffins today. Everybody loved them. Hope you do, too. Love, Susan

Banana Chocolate Swirl Muffins

Yield: 12 muffins

2 medium very ripe bananas
2/3 cup sugar
1/4 cup canola oil
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semi-sweet or special dark chocolate chips, melted and cooled
¼ cup mini chocolate chips

1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. In a large bowl, mash bananas with sugar. Add the oil, eggs, buttermilk and vanilla. Set aside.
3. In a medium bowl, sift all dry ingredients together to combine. Add to banana mixture and stir just until moistened.
4. Remove 1 cup of batter to a separate bowl and combine with the melted chocolate. Stir in mini chips.
5. Fill the muffin tins by alternating layers of banana and chocolate – use about a TBS per layer. Gently swirl with knife.
6. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 20-25 minutes.
7. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.
8. Enjoy.

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