When I go grocery shopping I always get bananas. I use them for smoothies or like a snack. Sometimes I forget to use them and they turn really black and today was one of those days… I had 3 super ripe bananas so I decided to make my Summer version of banana muffins. Cherries, chocolate and banana are so good together. This recipe is super easy so you should try to make these at home.
Let’s start baking and don’t forget to follow me on Instagram so you can watch how I made these muffins @pastry_tales
Yield about 10 regular size muffins
3 medium size bananas- mash them good.
1/3 cup + 1 tablespoons vegetable oil
1/2 cup + 2 tablespoons white granulated sugar
1 egg, room temperature
1 + 1/4 teaspoon vanilla extract
1 and 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup dried cherries
1/2 cup chopped walnuts
1/2 cup mini chocolate chips (semi-sweet)
2 tablespoons granulated sugar to sprinkle on top of the muffins before baking
1.- Preheat oven to 400 F. Line your pan with muffin liners. Set aside.
2.- In a small bowl mix flour, baking soda, baking powder, salt and cinnamon. Set aside.
3.- In a medium bowl mix mashed bananas, oil, sugar, egg and vanilla. Using a spatula or a whisk mix all of these ingredients very well.
4.- Add dry ingredients into the wet ingredients using a spatula. Do it gently and slowly until you don’t see any leftover flour. Your batter should look lumpy. Do not overmix or your muffins will be like a brick.
5.- Add in cherries, walnuts and chocolate chips.
6.- Divide your batter evenly into your muffin pan. Sprinkle some granulated sugar on top. Fill them almost all the way to the top. LET THE MUFFINS REST FOR 5 MINUTES.
It’s important to let your muffins rest for some minutes before baking , this will help them to have a nice dome and height.
7.- Place the pan into the oven and bake for 7 minutes. Then, lower the temperature to 375 F and bake for 12-14 more minutes until a toothpick inserted in the center comes out clean! The tops of your muffins should be light brown too but not dark. Let them cool.
These muffins can keep very well in a airtight container for a few days.