Banana-Cherry-Chocolate Muffins

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

Dry Ingredients

• 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)

Directions

1. Preheat over to 425 degrees F.
2. Grease muffin tin.
3. Combine wet ingredients; letting butter cool before mixing it with beaten egg. Set aside.
4. Chop cherries and nuts. 
5. Combine all dry ingredients (except cherries, chocolate & nuts.) Then add excepted ingredients and toss to coat.
6. Add wet to dry ingredients. Combine just enough to moisten. Do not overwork.
7. Spoon into greased muffin tin.
8. Put in oven, and lower heat to 350 degrees F. Cook for 20 minutes.
9. Cool muffins on a wire rack.

cc2.0 image courtesy of jessicafm, and see her associated vegan muffin recipe.