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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Adapted (heavily) from a recipe spotted on FoodTV.ca that was written in response to a Michael Smith banana brownie recipe, these delicious chocolatey, fruity snacks will please even the most discerning tastebuds. Ingredients:
1 1/2 tsp espresso powder |
5 ripe bananas (but not too ripe- just a few spots), mashed well |
1/2 cup whole-berry cranberry sauce |
1 tbsp vanilla |
1/3 cup canola oil |
1 cup brown sugar |
1 cup cocoa powder, sifted |
1/2 cup spelt flour |
1/2 cup whole wheat pastry flour |
pinch salt |
1 tbsp baking powder |
Directions:
1. Pre-heat the oven to 350 degrees. Grease 12 muffin cups
2. Combine the coffee, bananas, cranberry sauce and vanilla.
3. Stir in the oil and sugar.
4. Mix in the cocoa, flours, salt and baking powder and stir to combine well.
5. Bake for 15-20 minutes, or until only just firm to the touch.
6. Store in the refrigerator, but serve it however you like: hot, warm or cold.
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