Chocolate Ginger Banana Muffins

Do you ever go through food phases? Like when you get stuck on a certain dish, or ingredient, or flavor combo and you just can't get enough of it? Well, I am on a muffin kick right now. They are quick to make and they please everybody in this house. Plus, the flavor combinations are endless! While I had fresh strawberries, we put Amanda Soule's Berry Muffins on repeat for three days in a row. When I ran out of berries, I came up with these Chocolate Ginger Banana Muffins.

Dark chocolate and crystallized ginger are near the top of my favorite flavor combinations list. These particular banana muffins taste like a treat, but are healthy enough to still call them breakfast. Although, if I'm being honest, I did sneak a couple into bed with me last night and called them dessert. Yeah, I really have a thing for muffins right now. I am already on the search for another good flavor combo because at the rate we're going, the two batches I made of these aren't going to last very long!

Try them! I think you'll like them.

Chocolate Ginger Banana Muffins

(Printable Recipe)

Ingredients

3 tablespoons canola oil
1 cup unbleached white flour
1 cup spelt flour
⅓ cup sugar
½ teaspoon salt
3 teaspoons baking powder
1 egg
¼ cup whole milk plain yogurt
1 cup mashed banana (about 2 medium bananas)
⅓ cup coarsely chopped crystallized ginger
3.5 oz dark chocolate bar, coarsely chopped (I like Green & Black's)

Directions

Grease each cup of muffin tin and set aside. Preheat oven to 400 degrees Fahrenheit.

Combine all of the dry ingredients in a large bowl and mix well. Stir chopped ginger and chocolate into flour mixture. In a separate bowl, combine yogurt, egg, sugar, oil, and banana. Beat until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Fold wet and dry mixtures together, being careful to not over stir. Batter will be lumpy, not smooth.

Fill muffin cups ⅔ full. Bake 20 to 30 minutes, or until muffins are golden and spring back when touched. Cool on wire rack and serve warm. Makes 12 muffins.