While these banana muffins might look cute enough to be lunch box treats for kids, I would recommend saving them for a grown-up tea party.  To please your younger guests, you would probably make them with candied cherries and milk chocolate chips but the recipe from Manila Spoon invariably works better with tart cherries [using Seeberger’s Soft Dried Cherries here] and chopped dark chocolate. I think it would be a fine idea to make a double batch so that you can split the batter between the two combinations and make both your kids and yourself happy.

CHOCOLATE CHERRY BANANA MUFFINS

Ingredients:

1 cup caster sugar

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kitchen salt

2 eggs, room temperature

1 cup unsweetened yogurt

1/2 cup banana, mashed

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh or dried cherries

1/2 cup dark chocolate chips

Method:

  • Preheat oven to 400 F. In a large bowl, mix  dry ingredients. Mash or puree bananas in a food processor.

  • In a mixing bowl of a stand mixer, crack the eggs and beat until just combined. Add the wet ingredients.

  • Beat at medium speed until batter is smooth and there are no big banana lumps for about 1 to 2 minutes.

  • Combine the wet with the dry ingredients until well-blended. Fold in the cherries and the chocolate chips.

  • Divide evenly into a 12-cup muffin pan with liners. Fill each cup until nearly full. Bake for 18-22 minutes.

  • Leave to cool in pan for about 5 minutes and then transfer to a rack to cool completely. Makes 12 muffins.

Chocolate Cherry Banana Muffins