Chocolate Banana Muffins

Chocolate Banana Muffins

Ingredients

Peanut Filling

½ cup (125 ml) peanut butter, melted in a microwave and cooled

Muffins

1 ½ cups (375 ml) mashed ripe banana (3-4 bananas)

¾ cup (150 g) granulated sugar

½ cup (115 g) unsalted butter, melted

2 large eggs

1 tsp (5 ml) vanilla extract

2 cups (260 g) cake and pastry flour

2 tsp (6 g) baking powder

½ tsp (2.5 g) baking soda

½ tsp (2.5 g) salt

180 grams dark chocolate, melted in a microwave or bain marie

Directions:

Preheat the oven to 350 ºF (180 ºC) and line a muffin tin with paper liners.

In a large mixing bowl, whisk the mashed banana, sugar and melted butter and then whisk in the eggs and vanilla. In a separate bowl, sift the flour, baking powder, baking soda and salt together. Add this to the banana mixture and stir until blended. Stir in the melted chocolate. Spoon enough batter to into each muffin cup two-thirds of the way. Spoon the cooled melted peanut mixture into each muffin cup and then top with the remaining muffin batter (don’t worry if some of the peanut paste is still exposed). Bake the muffins for 20-25 minutes, until a tester inserted in the center of a muffin comes out clean. Cool the muffins in the tin for 10 minutes and then tip out to cool completely.