Banana Muffins with Toblerone Chunks
If you have never put toblerone in your muffins, stop what you're doing and go into the kitchen. Because we are making toblerone banana bread muffins. This chocolate-y banana muffin with melted toblerone in the middle is going to impress everyone in your family and make them ask for more.
Servings 12 muffins
Calories 280 kcal
5 tablespoons butter melted and cooled 3 tablespoons vegetable oil 3 large very ripe bananas mashed 1 egg 1/2 cup (3 1/2) ounces packed brown sugar 1 tablespoon molasses 1 teaspoon vanilla extract 1 cup (5 ounces) whole wheat flour 1/2 cup (2 ounces) cake flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 sleeve 3.52 ounces Toblerone chocolate
Pre-heat the oven to 400 degrees. Line a 12-cup muffin pan with muffin liners, or alternatively spray it with vegetable spray.
Stir together the butter and oil in a large bowl. Whisk in the bananas and egg, brown sugar, molasses, and vanilla extract. Set aside.
Mix both flours, baking soda, cinnamon, nutmeg, and salt in a bowl until combined.
Gently fold in the dry ingredients into the wet ingredients in 2 batches while making sure to not over mix the batter.
Divide the batter equally in a 12-cup muffin pan.
Gently press 1 piece of Toblerone chocolate in the middle of each muffin cup upside down. You do not need to push it all the way down.
Bake until a toothpick inserted in the batter portion (not the chocolate) comes out clean, or 17-18 minutes making sure to rotate the pan halfway through the baking process.
Let it cool in the muffin pan for 5-10 minutes and serve.
Calories: 280 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 9 g | Cholesterol: 27 mg | Sodium: 192 mg | Potassium: 269 mg | Fiber: 3 g | Sugar: 19 g | Vitamin A: 192 IU | Vitamin C: 3 mg | Calcium: 30 mg | Iron: 2 mg