For Muffins, You'll Need: 1/2 cup almond meal, 1 cup all-purpose flood, 1 tsp baking powder, 1 tsp baking soda, 3 Tbsp cocoa powder, 1/2 tsp kosher salt, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg (lightly beaten), 1/3 cup unsalted butter (melted on stovetop in saucepan), 3 medium bananas (ripe), pinch organic cinnamon, 1/2 cup dark chocolate
For Topping You'll Need: 1 Tbsp all-purpose flour, 1 Tbsp cocoa powder, 2 Tbsp light brown sugar, 2 Tbsp cold butter (cut into small cubes)For Sweet Cream, You'll Need: 2 cups heavy whipping cream, 2 Tbsp granulated sugar, Optional, Add sprinkles to top of cream
How to Prepare: Preheat oven to 350 degrees F. Line a 24 quantity, mini muffin pan, with paper muffin cups; set aside. In a large bowl, using a whisk, combine and mix the almond meal, flour, baking powder, baking soda, cocoa powder and salt. Set aside. In a separate large bowl, whisk the sugars, egg and melted butter with a whisk. In a separate medium bowl, mash the bananas with a potato masher, until you have a smooth consistency. Stir in the cinnamon. Whisk the bananas into the sugar mixture and incorporate well. Slowly, whisk the dry ingredients into the wet ingredients. Place the dark chocolate squares in a mini food processor. Process until you have small chunks. Fold the chocolate chunks into the batter. Using a small ice cream scooper, fill the muffin tins with the muffin mixture (to the top, just below the edge of the muffin cup). On a flat work surface, add the dry topping ingredients and mix them well with your fingers. Using a pastry cutter, cut the butter into the dry topping ingredients. If you don't have a pastry cutter, massage the butter into the dry ingredients, until you have a loose crumb like mixture. Evenly sprinkle the topping mixture over the tops of the muffins. Place into the oven on the center rack for 13-18 minutes until a toothpick comes out clean. Using a mixer with whisk attachment, whisk the cream until soft peaks form. Add the sugar. Continue whisking until you have firm peaks. Transfer cream to a medium ziplock back. Place in freezer for 5 minutes. Cut a small, slanted hole in a bottom corner of the bag. Pipe the cream in a circular formation onto the mini muffins. Add sprinkles to top of cream if desired.
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