You ever find one of those recipes that you just can’t stop making? These dark chocolate banana muffins are just that. I tend to buy bananas on clearance—this should be no surprise if you read my guest post on Money Saving Mom. The thing about buying bananas on clearance is that if you’re kids are having a we-hate-bananas week, then you’re stuck with a bunch of mushy, brown bananas. (And fruit flies.)
Enter dark chocolate banana muffins.
What I love about these is that they taste decadent, but they don’t have tons of terrible stuff as far as sweet muffins go. The chocolate? In the form of unsweetened cocoa powder. You can totally use regular cocoa, but the Hershey’s Special Dark Cocoa? AMAZING.
Eat six and don’t feel too bad about yourself. (I’m not naming names, but someone did just that over Christmas.) I’ve shared the recipe in bread form here, but the bread somehow turns out insanely dense and takes forever to bake. The muffins always turn out spot-on. I shared the non-dark cocoa version over at Penney Lane.
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon
- 3 TBS special dark cocoa powder
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 4 TBS vegetable oil
- Preheat oven to 375 and grease muffin pan or line with baking cups.
- Mix the first six ingredients together. In a separate bowl, mash the bananas. Add sugar, egg, vanilla, and oil. Add the wet ingredients into the dry ones until incorporated, but don't overmix. This will be lumpy and thick.
- I use a 1/3 cup to fill the baking cups. The batter is so thick it's probably not exactly the full 1/3 of a cup. Bake for 15 minutes.
- Want to go crazy? Add chocolate chips just before putting them in the baking cups. BOOM.
If you want to be naughty, add chocolate chips. But these taste naughty even without them, so you choose. Your kids will eat them either way, and if they’re like my kids, they’re great at helping mash bananas. Oh, and DON’T use frozen bananas. Carrie found out the hard way those make quite the mess. You can also leave out the chocolate and have some lovely straight-up banana muffins. But really— just make them with the special dark cocoa. Just do it.
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