Chocolate Banana Muffins-So Good, So Easy!
Lately, I have been sensing a pattern in my house with my kids. I buy 3 lbs of bananas and they let them sit in our fruit basket all week. Then, the little infamous dots start to appear, and they almost go bad. That is typically my que to add them into a banana recipe for overripe bananas.
Last week, Chocolate Banana Muffins, and Just Three Ingredient Banana Muffins won. I usually have a stocked pantry with baking essentials so I figured I’d mix things up a bit and make chocolate banana muffins. After all, I needed some way to make those almost squishy and mushy bananas enticing.
These muffins came out excellent and were so easy to make. I HATE complicated, fancy recipes that require multiple steps. That’s why if you are like me, you will love the simplicity and ease of the moist muffin recipe. To make them a little more nutritious, I personally substituted the sugar for Truvia. The texture was spot on, and my family consumed a little less sugar–a win/win!
*makes 12 muffins
- 3 medium over-ripe bananas mashed
- 1/3 cup oil or applesauce
- 1 egg
- 1 cup of sugar or adjust to a natural sugar substitute.
- 1 1/2 cups white flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
Pre-heat oven to 350 degrees
Prepare a muffin tin with liners
Mash your bananas
In a large bowl combine the dry ingredients
Add wet ingredients, and mix
Fold in chocolate chips, and fill cupcake liners about half way
Bake for 18-20 minutes. If unsure, do the toothpick test to determine if your muffins are fully cooked.
I hope you enjoy these Chocolate Banana Muffins..any questions? Feel free to ask below!