If you have been reading some of my previous posts, you might came across something about a banana bread recipe. Don’t get me wrong, that recipe of banana bread was one of the best I’ve ever tried, but sometimes I need to do something else with my ripe bananas. I have always wanted to bake muffins but was afraid of trying out new things. Thankfully I came across this chocolate banana muffin recipe from Nigella’s Kitchen simple enough that I was confident they would turn out perfect.
I mashed the bananas and gathered all of the ingredients, only to find out I ran out of muffin liners. Perfect. Thanking my parents for this creative gene, I whipped something out of parchment paper and they worked perfect. Best thing to use if you ran out of muffin liners and too lazy to use cooking spray. I used cocoa powder but you may add chocolate chips or peanut butter or both if you want. I also sprinkled cocoa nibs on top of each muffins before putting them into the oven. Enjoy!
- 3 very ripe bananas
- ½ cup vegetable oil
- 2 eggs
- ½ cup light-brown sugar
- 1½ cups all-purpose flour
- 3 Tbsp unsweetened cocoa, sifted
- 1 tsp baking soda
- Cocoa nibs (optional)
- Preheat oven to 400°F and line a muffin pan with paper cups. Mash bananas by hand or with a mixer.
- While still mashing, add the oil, then the eggs and sugar.
- Mix the remaining ingredients together; beat gently into the banana mixture, then spoon into cups.
- Bake 15–20 mins. Cool slightly in pan before removing to wire rack.