Dark Chocolate Banana Almond Bark Muffins

 

 “OMG! SO good!”

 

– Directly from the mouths of babes (well, a somewhat grown-up young man) – and HE doesn’t lie.

 

Fresh and warm out of the oven, Stephen was drooling 🤤

These sweet treats are tasty mounds of heaven!

 

It’s not just your typical banana bread recipe baked into a muffin – these are the real deal: loads of fresh banana, of course, but also dark chocolate almond bark candy and fresh cream are baked into the handheld mini cakes of deliciousness. 🍌🍫🥮

 

Dark Chocolate Banana Almond Bark Muffins

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
3 medium ripe bananas
1/2 cup butter, melted
1/2 cup heavy cream
3/4 cup packed light brown sugar
3 large eggs
1 tsp. vanilla extract
1 1/2 cups Dark Chocolate Almond Bark Thins (or any almond chocolate “bark” candy), in pieces

 

Preheat oven to 400 degrees.

 

Prepare a muffin pan with 12 muffin liners.

 

In a large bowl, mash bananas until only small chunks remain. 

 

Add the melted (and cooled) butter, cream, and brown sugar and stir until well combined. 

 

Add the eggs (beaten) and vanilla and stir until combined.

 

In a separate bowl combine flour, baking soda, baking powder, and sea salt. 

 

Mix well.

 

Combine wet and dry mixtures until just combined. 

 

Fold in the chocolate candy pieces.

 

Divide the batter among 12 muffin cups. Leftover batter can be baked into mini cakes in separate ramekins).

 

Place in oven and immediately reduce the oven temperature to 350 degrees. (A pre-heated HOT oven to begin with is preferred, hence the 400° F preheating arrangement). 

 

Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and the tops are turning golden brown.

 

Remove from oven and allow to cool for five minutes. Remove muffins from the pan and serve while still warm.

 

“OMG! SO good!”