It’s almost time for back to school and your little ones will be hungry after a long day of studying! Feed them quick snacks they’ll love after school to hold them over until dinner.
These chocolate banana muffins are a spin off a classic. They’re really easy to make, use basic ingredients, and, although they’re muffins, they taste like brownies (yum).
- 2 ripe bananas
- 1 egg
- 1/3 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup sugar, plus a little more for sprinkling
- 1 1/2 cups all purpose flour
- 1/4 cup cocoa powder (I used 1/8 cup regular and 1/8 cup dark)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350 degrees.
- In a large mixing bowl, mash the bananas. Stir in the egg, butter, and vanilla extract.
- In a separate bowl, whisk together 1 cup sugar, the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir until just combined. It's okay if there are lumps (the batter will be thick).
- Line 2 mini muffin pans with cupcake papers or grease with cooking spray. Distribute the batter evenly in the pans (you can pretty much fill each space up with batter). Sprinkle each muffin with a little sugar (this will make a pretty sparkle and yummy crunch on top).
- Bake for 10-13 minutes or until a toothpick inserted into the muffins comes out clean.
- Allow to cool and then transfer to an airtight container. Makes 24 mini muffins.
Created by SouthernSavers.com
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