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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is my husband's favorite way for me to use over-ripe bananas! It comes from my Great American Recipes cookbook. My complaint is that they forgot to put salt in the recipe! It took me a few tries before I figured out the right amount needed. Ingredients:
2 cups flour |
1/3 cup unsweetened cocoa powder |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
3/4 teaspoon salt |
2/3 cup semi-sweet chocolate chips |
2/3 cup chopped walnuts |
1/4 cup firmly packed light brown sugar |
2 very ripe bananas |
1/4 cup unsalted butter |
1 cup plain yogurt (sour cream or cottage cheese works too, use a little less than 1 cup if using sour cream and add a l) |
1/2 cup milk |
1 egg |
Directions:
1. Preheat oven to 400 degrees F. Place liners in 12 large or 24 regular muffin cups, or spray with cooking spray.
2. Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the chocolate chips, walnuts and brown sugar. (If you don't have a sifter, a large wire whisk works well.).
3. Using a fork, mash the bananas. Melt the butter in a small saucepan over low heat. In a large bowl combine the yogurt, milk, egg and butter. Stir in the mashed banana and beat until combined.
4. Add the banana mixture to the flour mixture and stir until just blended. Divide the mixture among the muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes for large muffins, 15 minutes for regular size. Remove the muffins from the pan and transfer to a wire rack to cool. Serve warm.
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