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Double Chocolate Banana Muffins
Oh yes! Double chocolate!
Ingredients
1 Original Dark Fondue can (215 g)
375 ml (1 1/2 cups) all-purpose flour
80 ml (1/3 cup) cocoa powder
10 ml (2 tsp.) baking powder
5 ml (1 tsp.) baking soda
1.25 ml (1/4 tsp.) salt
375 ml (1 1/2 cups) mashed bananas
1 egg
80 ml (1/3 cup) maple syrup
60 ml (1/4 cup) canola oil
5 ml (1 tsp.) vanilla extract
1/2 bag of Dulce de Leche Chocolate Drops (250 g), coarsely chopped
The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa.
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Instructions
Preheat oven to 180 °C (350 °F).
Follow the instructions on the package to heat the fondue.
In a bowl, mix the flour with the cocoa powder, baking powder, baking soda and salt.
In another bowl, mix the mashed bananas with the egg, fondue, maple syrup, oil and vanilla.
Add the dry ingredients to the wet ingredients and stir until well combined. Add the drops and stir again.
Grease a 12-cup muffin tin with cooking spray or line with paper cups, then spoon in the batter.
Bake for 20–25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
Remove from the oven and let cool on a wire rack.
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