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These chocolate banana muffins are fast and very easy to prepare and they are delicious and moist too. All that and they’re also healthy. They clock in at around 130 calories per muffin. REALLY!
Preheat your oven to 350°F (175°C). Prepare a 12-count standard muffin tin by spraying it with cooking spray or with lining with paper liners (recipe makes 11 muffins).
Combine all of the dry ingredients into a medium sized bowl (flour, oats, almond meal, wheat germ, cocoa powder, baking soda and salt) and whisk to combine.
In a large mixing bowl, combine wet ingredients (egg, milk, vanilla extract, yogurt, honey and bananas). Mix to combine.
Fold the dry ingredients into the wet until just combined. Do not over-mix. Stir in mini chocolate chips at this stage, if using.
Scoop batter into prepared muffin tins and bake at 350°F (175°C) for 18-20 minutes.
Remove pan from oven, remove muffins from muffin tin and place on a cooling rack or eat immediately.
Tip: When bananas go brown, just toss them into the freezer (peeled or unpeeled) where they’ll stay until it’s time to bake these muffins or banana bread.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!