Banana Chocolate Chunk Muffins

Name: Banana Chocolate Chunk Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 1 ¼ cup All-Purpose Flour (1 ¼ cup unbleached all-purpose flour *see notes for GF option); ½ cup Oat Flour (½ cup oat flour); ¾ cup Brown Sugar (¾ cup brown sugar *see notes for swaps); 1 tsp Baking Powder (1 tsp baking powder); 1 tsp Bicarbonate of Soda (1 tsp baking soda); ½ tsp Table Salt (½ tsp salt); 3 pieces Banana (3 med-large bananas and very ripe, mashed (about 400 grams)); 1 piece Egg (1 large egg); ¼ cup Butter (¼ cup butter melted and cooled); ¾ cup Greek Yogurt (¾ cup plain full-fat Greek yogurt); 1 tsp Vanilla (1 tsp good quality vanilla extract); 3 oz Semisweet Chocolate Chunks (3 oz chopped semi-sweet chocolate plus a little extra for sprinkling on top); ½ cup Walnuts (½ cup walnuts chopped (or pecans), *optional) — optional

Banana Chocolate Chunk Muffins - Bread,Breakfast,Snack (American)

35 minAmerican

Servings16

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Vegetarian
Pescatarian
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Steps

1Preheat the oven to 350°F and line a muffin tin with paper liners or lightly coat with nonstick spray.
2Mix dry ingredients. Whisk all of the dry ingredients together, including sugar, in a large mixing bowl until evenly combined.
3Add the mashed banana, vanilla extract, egg, softened butter, and yogurt to the bowl of a stand mixer (or regular mixing bowl if using a handheld mixer), and mix on medium speed until smooth.
4Add the dry mixture to the wet while mixing on low just until combined, then fold in your chopped chocolate and optional nuts by hand.
5Portion the batter into the muffin cups and sprinkle a few extra chocolate pieces on top of the batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
6Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy!