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    Sunday, August 30, 2015

    Dark Chocolate Banana Bread Muffins recipe


    2 cups all-purpose flour
    3/4 teaspoon baking soda

    1/2 teaspoon salt

    1 cup granulated white sugar

    4 tablespoons (1/2 stick) unsalted butter, at room temperature

    2 large eggs

    1 1/2 cups mashed ripe banana (about 3 bananas)

    1/3 cup plain low fat yogurt
 or sour cream
    1 teaspoon vanilla extract
    1 cup dark chocolate chunks or chips
    1 cup gently chopped fresh raspberries
    additional chips and raspberry chunks, optional


    1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick spray.
    2. In a medium bowl, whisk together the flour, baking soda and salt.
    3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
    4. Spoon the batter into the prepared muffin cups. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top of each muffin to make them look pretty.
    5. Bake for 10 to 13 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. Spray your pan again and repeat with more batter.

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    Item Reviewed: Dark Chocolate Banana Bread Muffins recipe Rating: 5 Reviewed By: Mrs. Chef
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