Candice’s Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
Comfort food gets a boost with our Clif Family Dark Chocolate Sea Salt Almonds. Candice’s recipe for Banana Chocolate Chip Muffins makes the perfect mid-morning snack or indulgent late night treat. Grab your morning coffee, your favorite book and one of these tasty treats and let the day take you away.
Yield: 1 Dozen
1/3 cup mild olive oil
¾ cup sugar
3 medium very ripe bananas, peeled and well mashed
2 cups flour
¾ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 tin Clif Family Napa Valley Dark Chocolate Sea Salt Almonds
Preheat the oven to 375F and grease or line the 12 wells of a muffin tin with paper liners.Roughly chop chocolate almonds, reserving 12 whole ones to top the muffins.
In a large mixing bowl beat egg, oil and sugar until smooth. Stir in mashed bananas. In a smaller separate bowl combine the flour, baking soda, baking powder and salt. Sift and stir the dry ingredients into the banana mixture. Stir in the chopped chocolate almonds just until combined. Using an ice cream scoop or large spoon, portion the batter into the wells, filling each three-quarters full. Top each with one whole chocolate almond. Bake for 16-18 minutes, until a toothpick inserted in the center of the largest muffin comes out clean. Set the pan on a cooling rack for 5 minutes. Lift out the muffins and place them on the rack to cool completely.
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