Happy Friday everyone! Is anyone else as ready for a weekend as I am? Yeesh…
I made these little cuties on a whim a few weeks ago when I went on my insane baking bender. I had some overripe bananas sitting there, demanding to either be baked or tossed into the trash. For me, that’s an easy decision!
Also, I realized I hadn’t used my mini muffin/cupcake tin in a while, and I’m sure it was feeling neglected. 😉 These turned out very nicely, soooo easy to just pop in your mouth thanks to their small size. I’m a huge fan of dark chocolate (and apparently it has some impressive healthful properties) but you could sub in semi-sweet if you would rather. Enjoy these! Everyone have a safe, fun and delicious weekend!
Source: adapted from The King Arthur Flour’s Baker’s Companion
8 tbs unsalted butter, at room temperature
1 cup sugar
1 large egg
½ tsp nutmeg
½ tsp allspice
2 medium-size overripe bananas, peeled and chunked
1/3 cup whole milk
1 cup whole wheat flour
1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 (12 oz.) bag dark chocolate chunks
Preheat the oven to 350 F. Line 2 mini muffin tins with mini cupcake/muffin liners. If you don’t have any liners, then just grease the pans well.
In a medium bowl, cream together the butter and sugar until they’re smooth. Scrape the bowl down, then beat in the egg, spices, banana, and milk.
In a separate, small mixing bowl, whisk together the flours, baking powder, baking soda, and salt. Add them to the butter-sugar mixture and beat until just combined. Fold in the chocolate chunks.
Using a cookie scoop, spoon the batter evenly into the muffin liners. Bake for 12 to 15 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven, let cool in the pan for 10 minutes, then transfer them to a cooling rack.