{"id":1304,"date":"2013-06-18T13:03:04","date_gmt":"2013-06-18T20:03:04","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1304"},"modified":"2015-04-21T14:40:12","modified_gmt":"2015-04-21T21:40:12","slug":"banana-split-muffins","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1304","title":{"rendered":"Banana Split Muffins"},"content":{"rendered":"

\"banana<\/a>I’m a huge fan of muffins, especially when they’re packed with fruit and topped with a crunchy streusel. I will happily forfeit the streusel for these sweethearts, since they’re drizzled with a rich chocolate sauce! For breakfast or dessert – bring them on!<\/p>\n

The batter is flavored with vanilla and banana, with bits of fresh pineapple and strawberry folded in. The chocolate sauce is lightly flavored with cherry. Add a sprinkling of chopped nuts and there’s a party in your mouth!<\/p>\n

\"Banana<\/a>

Banana Split Muffin<\/p><\/div>\n

\t Banana Split Muffins<\/span><\/p>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes a dozen muffins. I think the cake flour gives them a lighter texture, but if you don’t have cake flour, just use regular.<\/span><\/div>\n
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Ingredients<\/div>\n