I’ve heard that there are people out there who dislike bananas. In fact, I lived with one of these people for 2 years. My college roommate, Leona, absolutely hates bananas, while I on the other hand can’t get enough of these Potassium Powerhouses. But for those of you crazies out there who hate this delicious fruit, I’ve found a solution. Bake them into muffins and add chocolate. Because as we’ve discussed many, many times before on Miss Petite Sweets…chocolate makes everything better. These muffins have a subtle nutty flavor with sweet swirls of chocolate weaving throughout the batter. I prefer to cook the bananas in a bit of brown sugar and butter until the mixture is just carmelized. This process sweetens up the muffins and adds a rich caramel undertone, making them a bit more accessible to anyone who hates a strong banana flavor. These muffins are a perfect mid day snack, but are sweet enough to serve as dessert. Either way, you can’t go wrong. Enjoy!

Ingredients: Makes 24 muffins

• 3 cups flour
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 4 ripe bananas, mashed
• 4 tablespoons brown sugar
• 2 teaspoon vanilla extract
• 1 cup granulated sugar
• 2 eggs, slightly beaten
• 1/3 cup melted butter
• 1/2 cup milk
• 1/2 cup chocolate chunks

Preparation:

1. In a large bowl, sift dry ingredients together (flour through nutmeg); set aside
2. In a small bowl, mash bananas and transfer to a medium saucepan
3. Heat bananas over medium heat, and add brown sugar & vanilla extract
4. Cook until bananas are slightly caramelized and sugar begins to bubble (about 5 minutes)
5. Place banana mixture in a small bowl and whisk in sugar, eggs, melted butter & milk
6. Add wet ingredients into dry ingredients and mix until just incorporated
7. Stir in chocolate chunks
8. Scoop batter into muffin liners and bake at 350 for 18-20 minutes