• Susie Csorsz Brown

Chocolate Banana Muffins

Lowfat, and good for you! Chocolate for breakfast is good any day! I used frozen bananas that I thawed and then smashed together.

You don’t have to use the streusel but it’s yummy. If you do use it, this portion will make more than you need for the recipe. You can save it in the fridge for your next batch or whatever else you want to bake with crunchy yumminess on top.

You can make this in regular muffin cups; it’ll make 12


Chocolate Banana Muffins

Yield: 24 mini muffins

Lowfat, and good for you! Chocolate for breakfast is good any day! I used frozen bananas that I thawed and then smashed together.


You don’t have to use the streusel but it’s yummy. If you do use it, this portion will make more than you need for the recipe. You can save it in the fridge for your next batch or whatever else you want to bake with crunchy yumminess on top.

You can make this in regular muffin cups; it’ll make 12.

Ingredients

3 large bananas 1/3 cup brown sugar 1/2 teaspoon vanilla 3 drops coconut extract (optional) 1 large egg 1/3 cup unsweetened applesauce 1/2 cup pecans, toasted, finely chopped 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 1/2 teaspoon cinnamon 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder

1/2 cup white chocolate chips


Optional streusel topping:

1/4 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 cup old-fashioned oats

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 tablespoons unsalted butter, softened a bit


Directions


For the streusel: First mix together the crumble topping. In a medium bowl whisk together flour, sugar, oats, spices, and salt. Add the butter and using either a fork or your fingers, work the mixture together until all of the ingredients are moistened by butter and the mixture is crumbly but well combined and moistened. Set aside.

Directions:

Preheat the oven to 375F degrees. Line a mini muffin tin with baking cups. Set aside.In a large bowl mash the bananas with a fork. Mash them very well - no big lumps. Add the cocoa powder. Stir in the sugar, egg, vanilla , coconut extract if using and applesauce. Add the pecans.

Sift the flour, salt, cinnamon, baking soda and baking powder into the wet ingredients. Lightly mix to combine. The batter will be a little chunky. Do not overmix.

Divide the batter between the 24 mini muffin cups - fill them almost all the way to the top. Top with white chocolate chips; press them into the batter a little bit. If you are using the streusel, top each cup with a good sprinkle.

Bake for 15 - 18 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. I generally double the batch, and stick them in the freezer in a ziploc bag for another morning.

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