Chocolate Chunk-Banana Nut Muffins

Yield: 8 muffins

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour and 5 minutes

Ingredients:

• 1 ½ ounces Bake Believe ^® Semi-Sweet Baking Bar, roughly chopped
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons unsweetened almond milk
• 2 tablespoons Swerve
• 1 ½ cups almond flour
• 1 tablespoon baking powder
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup chopped pecans

Instructions:

1. Preheat the oven to 350°F.  Line a cupcake pan with 8 paper liners.
2. In a large bowl, whisk together the mashed banana, eggs, almond milk, and Swerve until smooth.
3. Add the almond flour, baking powder, cinnamon, and salt to the wet ingredients and mix until well combined.
4. Set aside about 1 heaping tablespoon of chopped semi-sweet bar and pecans to garnish the muffins later.
5. Mix the remaining semi-sweet bar and pecans into the muffin batter.
6. Divide the batter evenly among the cupcake liners and sprinkle with the remaining chopped semi-sweet bar and pecans.
7. Tap the cupcake pan firmly on a countertop to remove any air bubbles from the batter.
8. Bake the muffins until they rise and become lightly browned on the top, about 20 minutes.
9. Remove the muffins from the pan and place on a cooling rack until they reach room temperature, about 30 minutes.
10. Enjoy right away or store in an airtight container in the refrigerator for up to 1 week.