I was inspired to find/create this recipe when I noticed our bananas were brown next to the cherries in our fruit basket.
Dried cherries or cranberries can be substituted for the fresh cherries out of season.
Banana-Cherry-Chocolate Muffins
Wet ingredients- 2 Tbsp melted butter
- 1/3 cup (or more) Vermont maple syrup
- 2-3 large, rip bananas
- 1 egg, lightly beaten
- 2/3 cup cherries, pitted and chopped
- 1/3 cup chocolate chips
- 2 Tsbp chopped walnuts (optional)
- 1 1/2 cups whole wheat flour (King Arthur Flour recommended)
- 1 tsp. backing soda
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/8 tsp. ground nutmeg (fresh if possible)
- Preheat over to 425 degrees F.
- Grease muffin tin.
- Combine wet ingredients; letting butter cool before mixing it with beaten egg. Set aside.
- Chop cherries and nuts.
- Combine all dry ingredients (except cherries, chocolate & nuts.) Then add excepted ingredients and toss to coat.
- Add wet to dry ingredients. Combine just enough to moisten. Do not overwork.
- Spoon into greased muffin tin.
- Put in oven, and lower heat to 350 degrees F. Cook for 20 minutes.
- Cool muffins on a wire rack.
cc2.0 image courtesy of jessicafm, and see her associated vegan muffin recipe.