Banana Chocolate Nib Muffins
Pairs perfectly with a cup of coffee or tea and it’s the ultimate comfort food for any season! Recipe from Now, Forager.
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1 tsp. kosher salt
3/4 cup sugar
2 very ripe bananas, peeled
1 large egg
1 tsp. vanilla
1/2 cup + 1 tbsp. whole milk
1/2 cup butter, melted
2 oz. good quality 60% – 65% dark chocolate, chopped
1 1/2 tbsp. cacao nibs, plus more for sprinkling
Sugar, for sprinkling
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and sugar.
In a separate large bowl, mash the peeled bananas with a fork until mostly smooth. Add the egg, vanilla, and milk and whisk together until combined. Add the banana mixture and melted butter to the flour mixture and stir just until combined (don’t overmix the batter). Gently stir in the dark chocolate.
Using a large ice cream or cookie-dough scoop, portion out the batter evenly among the 12 lined muffin cavities. Sprinkle the tops of each muffin scoop with cacao nibs and a generous sprinkle of sugar (if using the muffin glaze you can skip the sugar sprinkle- or not).
Bake the muffins for 25 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Set the muffins on a cooling rack and let cool. Once cool, dollop a spoonful of muffin glaze and lightly sprinkle with more cacao nibs. If not glazing the muffins, then enjoy the muffins while still slightly warm for the melted pockets of chocolate. Store unglazed cooled muffins, in an airtight container at room temperature, for up to 3 days.
