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Double Chocolate Banana Muffins
Mellow pleasure: Each muffin is a promise of melting texture and rich flavors.
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- 1 Original Dark Fondue can (215 g)
- 375 ml (1 1/2 cups) all-purpose flour
- 80 ml (1/3 cup) cocoa powder
- 10 ml (2 tsp.) baking powder
- 5 ml (1 tsp.) baking soda
- 1.25 ml (1/4 tsp.) salt
- 375 ml (1 1/2 cups) mashed bananas
- 1 egg
- 80 ml (1/3 cup) maple syrup
- 60 ml (1/4 cup) canola oil
- 5 ml (1 tsp.) vanilla extract
- 1/2 bag of Dulce de Leche Chocolate Drops (250 g), coarsely chopped
- Preheat oven to 180 °C (350 °F).
- Follow the instructions on the package to heat the fondue.
- In a bowl, mix the flour with the cocoa powder, baking powder, baking soda and salt.
- In another bowl, mix the mashed bananas with the egg, fondue, maple syrup, oil and vanilla.
- Add the dry ingredients to the wet ingredients and stir until well combined. Add the drops and stir again.
- Grease a 12-cup muffin tin with cooking spray or line with paper cups, then spoon in the batter.
- Bake for 20–25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from the oven and let cool on a wire rack.
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