Banana-Chocolate Scuffins


Not quite a scone and not quite a muffin these scuffins are packed with banana and chocolate goodness. They are not too sweet which makes them great for breakfast or snack time. They're yummy enough to stand on their own but they're also pretty amazing when smeared with some cinnamon butter.


Ingredients for Banana-Chocolate Scuffins:


scuffins:

2/3 cup very ripe mashed bananas

1 cup Greek yogurt, full fat or low fat but not fat-free

12 tablespoons cold butter

3 1/2 cups flour

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon fine sea salt

3/4 cup mini chocolate chips

1/2 cup chopped walnuts


topping:

1 egg + 2 tablespoons water, slightly beaten

1 teaspoon granulated sugar

1/4 teaspoon ground cinnamon

Combine sugar and cinnamon


Serve with Cinnamon Butter. Click HERE for the recipe.


You will need a food processor for this recipe. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.


You will need a cookie cutter ring. I used a 2" one.


You will also need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.


Time-Saving Tips: Measure out all of the ingredients the night before if you want to make these for breakfast. If you're using the Cinnamon Butter it should be made in advance.


Let's see what we need.


We're ready to bake.


Add the flour, sugar, baking powder, baking soda, and salt to the food processor. Pulse 3-4 times. Add the cold cut up butter and pulse a few times until the mixture looks like coarse crumbs. Pour in the mashed banana, yogurt, chocolate chips, and chopped walnuts. Process just until mixture comes together. Do not over process.


Preheat the oven to 425 degrees. Adjust the rack to the middle of the oven. Pour the dough onto a floured surface. The dough will be sticky. Sprinkle with a little flour and turn it a few times, rolling it into almost a ball.


Very lightly sprinkle a little flour on top and gently roll out to about a circle measuring 9 1/2 inches.


Place the ring on the rolled out dough and cut out as many circles as possible. In between cuts dip the ring in flour to help prevent it from sticking to the dough. Re-roll the scraps and make a few more. The fewer times your roll the better the finished product will be. Try to do this process fairly quickly. The idea is to keep the butter as cold as possible. Ideally, if you can chill the cut out circles for 30- minutes to an hour before baking it will help the scuffins from spreading.

Place the scuffins on parchment lined sheet pans. Brush each one with the egg mixture and sprinkle with the cinnamon-sugar. Bake for 8-10 minutes until lightly golden. If the dough has been chilled it will take a little longer.


They're ready! These are so delicious right out of the oven. They are pretty hard to resist. Give these a try and I know you will love them.


Enjoy!

2018 Cranberry Walk