Some people love bananas. Some people, not so much. My kiddo, definitely not so much. So when I had a few over done brown ones, I decided to make muffins, but with a twist! I figured, why not add cocoa powder. Maybe a little more brown sugar and voila! These moist, tender, tasty muffins were a HUGE hit!
Chocolate Banana Muffins
1 1/2 cup of flour – $.50
1/4 cup of cocoa powder – $.35
1/4 cup of white sugar – $.30
1/2 cup of brown sugar – $.45
2 very ripe bananas, mashed – $.40
1 egg – $.33
1/4 cup of softened butter – $.25
1/4 cup of canola oil – pantry
1 tsp baking soda – pantry
1/2 tsp salt – pantry
1/4 tsp baking powder – pantry
1 tsp vanilla – pantry
Whipped Cream (optional)
Preheat oven to 350 degrees. Fill muffin tin with cupcake cups. Set aside.
Mix flour, cocoa powder, baking soda, salt and baking powder together in a bowl.
Combine oil, butter and brown and white sugar until creamed. Add egg and mashed banana. Mix until smooth. Next, add vanilla, mix again and then slowly fold in the flour mixture. Stir until just combined. Do not overmix.
I like to use a measuring cup with a lip on it to pour batter into muffin cups. Once you’ve filled cups 3/4 full, bake for 18-20 minutes or until muffins are dark and spring back to the touch.
I made some sweetened whipped cream because I had it on hand. In all honesty, these are so moist and lovely, there’s no need for anything but a glass of milk, tea or coffee.
GRAND TOTAL: $2.58