Totally Decadent Banana Chocolate Muffins

A little bit of chocolate goes a long way in making these easy-to-make muffins irresistible.

I think there's an expression for what happened when I made these muffins (something the mother of invention?). I did not have any walnuts, so I put on my thinking cap and thought about what might be a nice addition to my favorite banana muffins. 

Chocolate! It's a great combination with banana. The chocolate pieces half melt-soften while baking. Talk about warm and delicious!

Try it!

Banana-Chocolate Muffins

Makes one dozen large muffins

3-4 ripe bananas, peeled and mashed

1/3 cup melted butter or margarine, cooled slightly

¾ cup sugar

1 egg, lightly beaten

1 tsp. vanilla

1 ½ cups all-purpose flour

1 tsp. baking soda

½ tsp. salt

1/3 cup chopped chocolate, any variety. I used half of a 3.5-oz. package of Ghirardelli Intense Dark Toffee Interlude (dark chocolate with toffee bits and almonds)

Preheat oven to 350 degrees.

In a large bowl, mix bananas, butter, sugar, egg and vanilla well. Add the remaining ingredients, mixing well.

Grease or use paper muffins liners for a 12-muffin tin. Bake for 20 minutes at 350 degrees. Test with a toothpick in the middle for doneness. Let cool a few minutes on a wire rack, then gently remove from pan and let cool.


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