LIGHT DOUBLE CHOCOLATE BANANA MUFFINS

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Got some over over ripe bananas that you are going to get rid of? Please wait & give those double chocolate banana muffins a try!

They happen to be “double chocolate” with melting chocolate oozing out of them yet they are still healthier & lighter than other recipes!

Dozen muffins that have 1 full cup of bananas versus 1/2 cup brown sugar & 1/4 cup oil only .. sounds light, right?

These muffins are so delicious, moist & fluffy, they go as breakfast or snack besides they help you get rid of those black over ripe bananas that no one will eat.

LIGHT DOUBLE CHOCOLATE BANANA MUFFINS

  • Servings: 11
  • Time: 30 min
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 cup mashed banana (about 3 medium OVER OVER ripe bananas)
  • 1/4 cup oil
  • 1/4 cup yoghurt
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup chopped dark chocolate

 

Directions

  1. Preheat oven to 180 C. Grease a muffin tray with oil spray or vegetable oil.
  2. Mix the flour, baking powder, baking soda, cinnamon, cocoa powder & salt together.
  3. Mix the bananas, egg, brown sugar, vanilla, oil & yoghurt together until combined.
  4. Add the dry ingredients to the wet ingredients; mixing only until combined. DON’T OVER MIX. Fold in the chocolate.
  5. Using an ice cream scoop, scoop the batter into the muffin tray.
  6. Bake for about 12-15 minutes or until a tooth pick inserted comes out clean of the batter (it might have melted chocolate).
  7. Let cool for about 10 minutes in the tray. Run a knife around each muffin to get them out easily then place them on a wire rack until they cool.
  8. Enjoy warm or at room temperature.
  9. Store in an airtight container at room temperature for 3 days.

 

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