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Try this Chocolate Banana Muffins recipe, or contribute your own. "Butter" and "Stewart" are two of the tags cooks chose for Chocolate Banana Muffins.
"They smell so wonderful! I used Ghiradelli cocoa powder and Mexican vanilla - very rich and luxurious!"- pnjwood
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Heat oven to 350 degrees. Spray every other muffin cup with cooking spray, and set aside. Place the bananas and vanilla in a food processor, and process until pureed. Transfer the puree to a medium mixing bowl, and whisk in the eggs and buttermilk until just combined. Be careful not to overmix the batter, or the muffins will become too tough . Set aside. In another medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Using a large spoon, stir in the banana-vanilla mixture until just combined. Spoon the batter into the prepared muffin cups, until its almost to the top. Transfer muffins to the oven to bake until a toothpick inserted into a muffin comes out clean, about 35 minutes. Place muffins on wire rack to cool. Serve warm. Makes 10. Per muffin: 161 calories; 2g fat; 43mg cholesterol; 32g carbohydrate; 119mg sodium; 4g protein; 1g dietary fiber. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 147 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 31g Carbohydrate; 38mg Cholesterol; 149mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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oscarmonk 6 months ago
dtbh4t 9 months agoturned out great. will be making the again soon. might try adding mini chocolate chips.
Tracie1606 10 months agoI might use a suggestion from below if I made them again, they were pretty bland.
kathleenkrach 1 year agoBland. Add chocolate chips or nuts to increase the taste.
Mattiscool 2 years agoThese were good
sagerhenri 3 years agoI do think this recipe calls for more sugar if you are using baking coco that isn't sweetened. I tried it with Stevia and it was GREAT and I used coconut milk instead of buttermilk. They were gone at my house within a day and I have toddlers for children (so they define the word picky). I also added a tbsp more flour and used a little less milk as I live at a higher altitude and that seems to effect my baking.
MommyPossum 3 years agoI added a little more sugar and they were great.
nyluvr 4 years agoThis was a horrible tasting muffin. And such a waste of ingredients. The batter tasted bad..bitter...so I should have known. The muffins turned out weirdly shiny and flat, and had a chewy texture. I even checked my ingredients a few times to see if I missed something.
pnjwood 4 years agoThey smell so wonderful! I used Ghiradelli cocoa powder and Mexican vanilla - very rich and luxurious!