Sour Cream Banana Crumble Muffins
Ingredients
1/2 cup chopped fine dark chocolate (or chocolate chips)
1/2 cup chopped almonds, chopped
2 teaspoons ground cinnamon
1 3/4 cups sugar
1/2 cup unsalted butter, softened
3 egg whites (or 1/2 cup plain yogurt)
2 ripe bananas
1 cup sour cream
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Instructions
1. Combine chopped chocolate, almonds, 1/2 teaspoon cinnamon, and 1/4 cup sugar.
2. Beat butter and remaining sugar (1 1/2 cups) on medium speed until light and fluffy.
3. Beating slowly, add remaining ingredients (including 1 1/2 teaspoons cinnamon) until smooth (about 3 minutes).
4. Sprinkle some of the chocolate-almond-sugar mixture in the bottom of six large or 12 regular muffin cups. Plop in half the batter, then sprinkle with more chocolate-almond-sugar mixture. Top with remaining batter and chocolate-almond-sugar mixture
5. Bake at 350 F 40-45 minutes, until a knife comes out clean.
Cool completely before removing muffins from pan (or they will explode everywhere - I learned the hard way!).
Enjoy!!