This post was contributed by Kirsten from KirstenOliphant.com
I have been trying to find a banana muffin recipe forever. Seems simple, right? Maybe I’m picky, but I had trouble finding one that my whole family loved. Some of them are too mushy, too banana-y, or else too sweet or not sweet enough. I found a fabulous recipe on Erinnish, then made a few changes and these became a big hit in my house. One of the changes? CHOCOLATE.
Chocolate Banana Muffins
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
3 TBS cocoa powder
3 ripe bananas, mashed
3/4 cup sugar
1 tsp vanilla
4 TBS vegetable oil
Preheat oven to 375 degrees and either grease a muffin pan or fill with baking cups. In one bowl, mix all dry ingredients. In another, mix the wet ingredients. Fold the wet ingredients into the dry ones. Don’t over mix–you want this to be lumpy. Using an ice cream scoop, fill the cups almost to the top. Bake for 20-25 minutes until a toothpick comes out clean.
Note: If you want them even sweeter, add chocolate chips.
Perfectly moist, with just a hint of chocolate.
It might just be me, but I think these tasted better in the Spiderman baking cups.