Chocolate Banana Muffins
1 ¾ c. Alaska Flour Company barley flour
2 Tbsp. cocoa
½ tsp. salt
1 ½ tsp. baking powder
½ tsp. baking soda
2 large eggs
¼ c. vegetable oil
½ c. brown sugar
2/3 c. sour cream (or evaporated milk with 1 Tbsp. vinegar)
2 Tbsp. milk
1 ½ c. ripe bananas, mashed
1 tsp. banana flavoring
½ c. walnuts, chopped (optional)
2/3 c. semisweet chocolate chips
Makes a dozen large muffins or 38 mini muffins.
1. Preheat the oven to 425 degrees F.
2. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
3. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.
4. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffin cups half full of water.
5. Bake for 8 minutes at 425 degrees F. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes at 350 degrees or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.