What do you do with your bananas that are past their prime? My usual go-to recipe is banana bread since simply put, it is just so good. But sometimes you want something different. Like chocolate. And because chocolate and bananas are a natural pairing why not make chocolate banana muffins?
These muffins, adapted from mainetoday.com are slightly sweet, moist and yes, chocolatey. Because the recipe doesn’t use a lot of sugar these are definitely more muffin than cake. And if you use really ripe bananas, the fruit will add sweetness as well. So how can you go wrong with these? There is even fruit in them!
CHOCOLATE BANANA MUFFINS
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3 medium bananas, mashed
1/3 cup canola oil
1/4 cup nonfat Greek yogurt
1 tablespoon vanilla extract
1/2 cup miniature chocolate chips
Granulated sugar for sprinkling (optional)
- Preheat the oven to 350 degrees.
- Coat a 12 cup muffin pan with non-stick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
- In a medium bowl, beat the egg until slightly foamy. Add the mashed bananas, oil, yogurt and vanilla; combine well.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Mix in the chocolate chips.
- Fill the muffin cups 3/4 full. Sprinkle the tops with sugar, if using, and bake for 20-25 minutes, until muffins are puffed up and a toothpick inserted in the center comes out with only a few crumbs attached.
- Cool slightly on a wire rack before eating.
Yields: 12 muffins