Tropical Tree Banana Nut Muffins
Banana leaves gracefully cover cocoa beans in their fermenting bins where the beans develop their extraordinary flavor. Roadside farm stands in chocolate’s growing regions offer a jumble of bananas, cinnamon sticks, plantains, cacao pods, walnuts, vanilla beans, and coconuts, all from trees of the tropics. For that extra earth-friendly touch, use muffin or cupcake liners made with unbleached, eco-friendly paper.
Recipe information
Yield
makes 12 large muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan and insert muffin liners in each cavity.
Step 2
Sift together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on low speed until it is soft. Add the brown sugar and beat at medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Next add the bananas, coconut, sour cream, and lemon juice and mix briefly until they are incorporated. Stop the mixer and slowly add half the flour and spice mixture. Mix a little on slow, then add the rest and mix until incorporated. Take the bowl off the mixer, and fold in the walnuts and chocolate chips. Use a ladle to scoop the batter into the muffin cups.
Step 4
Bake at 350°F for about 25 minutes. The muffins should rise in a domed shape and are ready when a toothpick inserted into the center of a muffin comes out clean with a few crumbs but no batter. When the muffins are done, take them out of the oven and sprinkle over each one the grated milk chocolate, which will melt as a topping. Remove them from the pan with the wrapper still attached and serve on a platter with fresh fruit.
