Banana Chocolate Muffins

Ingredients

2 1/2 cups of all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon pumpkin spice

3/4 cup dark brown sugar

2 extra large eggs, at room temperature

2 cups mashed over ripe bananas (about 5 bananas)

1/2 cup whole milk

1/2 cup vegetable oil

1/8 teaspoon salt

2 teaspoons vanilla extract

3/4 cup walnuts, chopped

Chocolate Chips (optional)



Method

Preheat the oven to 375 degrees. Brush a 12 muffin tin with butter or line with muffin papers.

Whisk together the flour, baking soda, cinnamon, pumpkin spice and brown sugar.

In another bowl whisk together the eggs, mashed bananas, milk, vegetable oil, salt and vanilla extract.

Make a well in the center of the dry ingredients. Pour the banana mixture into the well. Stir until the dry ingredients are moistened. Do not over mix, the mixture should still be lumpy! Gently stir in the nuts and chocolate chips (if using). Divide the batter into the muffin tin. Sprinkle the muffins with a little demerara sugar.

Bake for about 25 min until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan on a rack for about 5min. Turn muffins out of the pan and cool on the rack.

Serve the muffins warm or at room temperature. The Chocolate Chip version is especially delicious when they are warm because the chocolate is gooey and soft!

Buon appetito!