Chocolate and bananas make this such a moist muffin. Everyone loves the dense double chocolate richness, the crunch of the walnuts and the reduced sugar option. You will never be satisfied with traditional banana bread after you taste this.
2 c flour
1 tsp baking soda
2 tsp baking powder
1 cup butter melted
1 1/2 c brown sugar OR 3/4 c Truvia Brown Sugar Blend for 75% fewer sugar calories
1/2 c cocoa powder
2 tsp pure vanilla extract
2-1/2 c mashed bananas (about 5 or 6)
1/2 c sour milk
1 3/4 c milk chocolate chips
3/4 c chopped and toasted walnuts (Toast walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes. Stir constantly so they do not burn until they have turned a rich golden brown.)
Preheat over to 400 deg F. I have a convection oven and love cooking at 400. Use 350 deg if you who have a conventional oven and cook 5 to 10 minutes longer. Makes 48 medium size muffins.
Combine dry ingredients (including the cocoa powder) in a bowl.
In a separate bowl cream the butter and brown sugar. Add the vanilla, eggs, mashed bananas, milk. and beat until mostly smooth.
Slowly by thirds, add the dry ingredients and mix just to incorporate the dry into the wet. Finally, fold in the chocolate chips and walnuts.
Pour into muffin cups and bake for about 15 minutes or until a knife inserted in the center comes out clean. Turn the muffins out on a cooling rack. You may want to dust the top with icing sugar once they have cooled.
Store the muffins in an airtight container for up to a week. These muffins freeze well.
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