And I wanted to try a muffin recipe using self rising flour and I was amazed at how beautifully they rose. It was easy to convert - you just take out any salt and baking powder and as long as your self rising flour is fresh, they will rise perfectly. It was fun to experiment and learn something new, even at my age!! :)
Dark chocolate makes everything healthy, right?
BANANA CHOCOLATE CHUNK MUFFINS - low sugar
adapted from King Arthur Flour Baker's Companion cookbook
1 stick butter (1/2 cup_
1/2 cup Truvia Baking Blend
1 large egg
1/2 tsp. nutmeg (I used fresh ground)
1/2 tsp. allspice
2-3 medium ripe bananas, mashed
1/3 cup vanilla coconut milk (regular milk is fine)
2 cups self rising flour
1/2 tsp. baking soda
1/2 c. chocolate chunks (I used the Burgundy chunks from KAF)
Preheat oven to 350.
In a mixer bow, cream the butter and Truvia baking blend until they are well-blended and smooth. Scrape the bowl down, and add the egg, banana and milk. In a separate bowl, whisk together the flour, spices and baking soda. Add the chocolate chunks and gently fold into the butter mixture.
Spoon the batter into 12 greased muffin tins. Bake the muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let stand for 10 minutes before removing from the pan.Pin It Now!
Oh the aroma!....
Patiently waiting for them to cool...
Look at that melty chocolate....... can you say breakfast decadence??
They warm up beautifully too and taste as fresh as the day they were made.
Try to find the time to put your ripe bananas to good use baking these muffins.
I promise you will not regret it!