Cocoa Almond Banana Muffins
8:29 PM
Cocoa Almond Banana Muffins
Yield: 3 dozen muffins
Ingredients:
- 6 medium/large ripe bananas, mashed
- 2 large eggs
- 12 ounces plain yogurt
- 1 cup mild olive or vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 teaspoons vanilla extract
- 3 teaspoons cinnamon, or to taste
- 4 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- pinch salt, to taste
- cocoa almond spread or nutella to top
Method:
Preheat oven to 350F. Line muffin pan with liners or parchment paper, set aside.
In a large mixing bowl, mash all 6 bananas. Add the egg, yogurt, oil, sugars, vanilla, and cinnamon. Whisk.
Add the flour, baking powder, baking soda, and salt. Mix until just combined; don't overmix or bread will be tough. Pour or scoop batter into prepared muffin pan, filling three-quarters full. Top with little spoonfuls of cocoa almond spread or nutella. Spread slightly with butter knife. Bake for 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing.
Muffins will keep in airtight container for up to 5 days. Freeze extra muffins if you won't consume them within a week or drop off a few to a special someone.
Enjoy!!
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