We always have bananas at home and sometime they do get overripe. I like bananas, but eating the over ripen bananas kinda gross me out though. However, these overripe bananas are excellent when you use them for baking, especially in bread and muffin. The smell of it along with the cocoa powder when it’s baking is just so heavenly. I made these with whole-wheat flour and they taste really good too. Can’t tell the difference if you ask me. These are just so perfect for breakfast in the morning or even for that tea time 😉 Super easy to make too !!
CHOCOLATE BANANA MUFFINS
- 1 ½ cups all-purpose flour / whole-wheat flour
- 3 large overripe bananas
- ½ cup vegetable oil (or substitute with 1/4 cup vegetable oil + 1/2 cup of mashed avocado)
- 2 eggs
- ¾ cup packed light brown sugar
- 3 Tbsp of good quality unsweetened cocoa powder
- ¼ tsp of salt
- 1 tsp of baking soda
- Preheat the oven to 400 F. Line the muffin pan with paper muffin cups or if you are like me, don't have any in stock, lightly oil the bottom and side of the cups with some oil. Set aside.
- Peel the bananas and place them on large mixing bowl. Mash them and then add in oil, brown sugar and eggs. Stir to mix everything
- In a separate bowl, mix the dry ingredients: flour, salt, cocoa powder, and baking soda. Stir until everything is well mixed. Pour this over to the banana mixture and use a rubber spatula to mix everything. It should be a lumpy and slightly sticky batter
- Spoon the batter into the muffin pan, about 3/4 full (don't fill it up all the way to the top). Bake for about 15-20 minutes (20 minutes with my oven). The top should rise to the top and the color is nicely dark brown in color. Let them cool in the pan for few minutes and them place on cooling rack