My mom is working on a special graduation quilt for my daughter. It's a Baltimore album quilt, all done in black, charcoal, deep red, and white art fabrics. She is just finishing up the pieced borders, and expects to have it on the frame to be quilted just after Easter. That gives her a year to do the actual quilting and beading...
This sweet, fudgy muffin is just the thing for a quick break during our weekly stitch & b1t€h sessions... Just remember to wash your fingers before you sit down at the quilting frame again!
Ingredients
3 large bananas, ripe
1/2 Cup rice or soy milk
1/2 Cup real maple syrup -- don't use flavored HFCS for this!
1/4 Cup olive oil
1 3/4 Cups white whole wheat flour
1/4 Cup dark cocoa powder
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 Cup mini chocolate chips or chopped pecans, or a mix of both
Directions
Preheat oven to 400F.
Spray a 12-hole muffin tin with olive oil or Pam.
Peel bananas. Place them in a medium mixing bowl, and mash with pastry blender.
Add wet ingredients to the banana, and mix well with wooden spoon.
Add flour, cocoa, baking powder, and spices. Mix until just combined.
Fold in chocolate chips and/or pecans.
Scoop batter into prepared muffin tin, dividing equally.
Bake 20 min, until an inserted toothpick comes out clean except for melted chocolate chip... Wait 5 min before turning the muffins out onto a cooling rack. Serve warm.
Cool muffins completely before storing any leftovers.