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Chocolate Cherry Banana Muffins

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Contributed by Chef Akasha

Whenever I cater photo shoots, I always make some kind of homemade muffin for breakfast.  No one can resist these, even the no-carb crowd, they are just too good.  Of course they key is to use good quality organic chocolate.  My daughter loves these muffins, and so do her friends.

Makes 1 dozen muffins

Cooking spray (or paper muffin-cup liners)
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Silk Unsweetened Soymilk
1 8-ounce container Silk Cultured Soy, Vanilla flavor
1/2 cup sugar
1/4 cup canola oil
1/2 cup dried cherries
1/2 cup chopped semi-sweet chocolate
2 ripe bananas, sliced into 1/2 inch slices
Additional sugar for the tops

1. Preheat the oven to 375°F.
2. Spray one 12-cup muffin tin with cooking spray or line with muffin-cup liners.
3. Mix the flour, baking powder, baking soda and salt together in a large bowl.
4. Whisk the soymilk, cultured soy, sugar and canola together in a medium bowl. Pour the wet ingredients into the dry ones and using a rubber spatula, stir together using as few strokes as possible. Add the cherries, chocolate and bananas.
5. Scoop the batter into the prepared tin, filling each about two-thirds full.  Sprinkle each muffin with some sugar. 
6. Bake until the muffins spring back to the touch, and are golden brown, about 20-25 minutes.  Remove from the oven and let cool on a wire rack for a few minutes before serving.

 

*Vegetarian