Nutty Banana Dulcey Muffins

Yield: 12 muffins

Ingredients

• 2 cups + 1 Tbsp (250g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 3 ripe bananas, mashed
• 2 large eggs
• ½ cup (100g) vegetable oil
• 1 tsp vanilla extract
• ¾ cup (135g) Valrhona Dulcey Chocolate Fèves, roughly chopped
• 1 cup (142g) almonds, roughly chopped
• 12 Valrhona Dulcey Chocolate Fèves, optional

Directions

1. Heat oven to 400°F. Grease wells of a 12-muffin tin. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together mashed bananas, eggs, vegetable oil, and vanilla.
4. Pour wet ingredients into dry mixture, then stir just until batter is smooth.
5. Fold in chopped fèves and almonds
6. Divide batter evenly amongst wells.
7. Bake for 20–25 minutes. The muffins are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
8. Allow muffins to cool for a couple minutes, then remove from pan. If desired, place a single fève atop each muffin, allowing the muffin’s heat to melt the chocolate.
9. Eat muffins warm or store them in an airtight container.

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Slightly adapted from: Patisserie Makes Perfect (who adapted her recipe from Nigella Lawson)