1/2 cup toasted walnuts, roughly chopped, plus extra for top
1/2 cup dark chocolate, finely chopped, plus extra for top
2 Tbsp cacao nibs, plus extra for top
flaky salt, for top
Preheat oven to 350°F. Prepare 18 muffin cups with paper liners or grease.
In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the butter, cream cheese and sugar with electric mixer until smooth, 3 minutes. Beat in eggs one at a time and mix in vanilla. Stir in mashed banana. Add flour mixture and stir until just combined. Fold in chopped chocolate, cacao nibs and toasted walnuts.
Fill muffin cups 3/4 full, and top each muffin with few pieces of toasted walnut, chopped chocolate and cacao nibs plus a sprinkle of flaky salt. Bake at 350°F for 16 to 18 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
Allow muffins to cool in pan for five minutes, then transfer to a wire rack to cool at least 10 more minutes before eating.
Completely cooled muffins can be stored in an air tight container for up to 4 days.