Mini Double Chocolate Banana Muffins

Next time you want a chocolate pick-me-up, look no further than this recipe for mini double chocolate banana muffins. They’re incredibly moist and delicious, and the recipe makes 40 so you’ll have plenty to stash in the freezer for another day.

Items used to make this recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/37G9clL

• baker’s joy baking spray https://amzn.to/3gE2zFT

• #50 scoop (NOT 50mm) https://amzn.to/2N79cSi

• dutch processed cocoa https://amzn.to/3GNgvbc

• mini chocolate chips https://amzn.to/30VqUQP

• pure vanilla extract https://amzn.to/3ovS9fE

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Mini Double Chocolate Banana Muffins

makes 40 mini muffins (#50 scoop)

Printable Recipe

Ingredients

• 1 1/4 cup all purpose flour

• 1/4 cup dutch processed cocoa, sifted

• 3/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/3 cup granulated sugar

• 2 tablespoons unsalted butter, room temperature

• 1 1/2 cups mashed ripe banana

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 325F and place oven rack in center position.

2. Spray professional mini muffin pan with Baker’s Joy.

3. In a mixing bowl, whisk together the flour, sifted cocoa, baking soda, and salt; set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 2 minutes, scraping bowl down as needed.

5. Add mashed banana, egg, and vanilla; mix until combined.

6. Add the flour mixture and combine just until no traces of dry flour remain; add chocolate chips and mix on low just until combined.

7. Use a level #50 scoop to fill mini muffin indentations; bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

8. Rest for 5 minutes before transferring muffins to a rack to cool completely.

Notes

• Cool muffin pan completely before baking subsequent batches.

• Muffins freeze very well between layers of wax paper in an airtight container - thaw in the fridge overnight or for about 20 minutes at room temperature.

Tortellini Carbonara

I’ve been craving pasta for weeks and just had to give in. Technically, this isn’t a true carbonara as there are no eggs or pancetta, but the flavor profile is there so I’m going with it. I used dried tortellini, but fresh would certainly work.

Let’s start the recipe by cooking a few slices of bacon. I like to leave them a little chewy, but cook them the way you like.

Remove the bacon from the pan and crumble the bacon - set aside for now.

Lower the heat and add a clove of minced garlic - stir for 30-60 seconds.

Add the crumbled bacon, parmesan cheese, heavy cream, red wine vinegar, and freshly ground pepper. Stir to combine and bring to a bubble.

Add the precooked tortellini and toss well to coat.

Serve with fresh basil and enjoy!

Tortellini Carbonara

makes 2 servings

Printable Recipe

Ingredients

• 1/2 pound dried tortellini, cooked, drained, and cooled

• 3-4 slices bacon

• 1 clove garlic, minced

• 1/3 cup grated parmesan cheese

• 1/3 cup heavy cream

• 1 teaspoon red wine vinegar

• 1/2 teaspoon freshly ground black pepper

• Garnish: freshly chopped basil

Directions

1. Cook bacon in a large skillet over medium heat, then remove from skillet (reserve the drippings), crumble the bacon, and set aside until needed.

2. Lower the heat and sauté the minced garlic in reserved bacon drippings for 30-60 seconds; immediately add the crumbled bacon, parmesan cheese, heavy cream, red wine vinegar, and freshly ground black pepper, stirring until the mixture begins to bubble.

3. Stir in the cooked tortellini to reheat and gently toss to coat with the sauce.

4. Serve immediately with fresh basil.