I purposefully purchase too many bananas, just to allow a few to teeter on the edge of too-ripe-to-enjoy. These speckled brown beauties might be baked with immediately, or sent to a corner of the freezer – peels and everything.
Cryostasis enacted.
Thawing takes very little time and the globular banana mush lends itself well to baking something delicious!
Double Chocolate Chip Heath Bit Banana Muffins
1 ½ Cups AP Flour
½ Cup Unsweetened Cocoa Powder
1 Tsp. Baking Soda
½ Tsp. Baking Powder
½ Tsp Kosher Salt
1 Stick Unsalted Butter, Room Temperature
1 Cup Brown Sugar
1 Container Quark, 6 oz (Plain Greek Yogurt also Works)
2 Eggs, Room Temperature
4 Overripe Bananas
¼ Cup Kerrygold Irish Cream Liqueur (Bailey’s also works) http://kerrygoldirishcream.com/
1 Tsp. Vanilla
1 ½ Cups Chocolate Chips
1 Cup Heath Pieces
Preheat oven to 350°F
Line mini muffin tins with paper, this makes about 60 mini muffins
Sift flour, baking powder, baking soda, salt, and cocoa powder together
Mash bananas and add Irish Liqueur and vanilla, allow to sit
Cream butter and brown sugar
Add Quark, followed by eggs
Mix in the mashed bananas
Slowly incorporate the dry ingredients
Fold in the chocolate chips followed by the heath bits
Scoop into muffin papers and bake for 10 minutes
The subtle complexities of this rich and light muffin will give you a deserved moment of indulgence.
Merrily Baking It 