1. Preheat the oven to 400° F and line a muffin tin with paper muffin cups (I used nonstick cooking spray instead). Mash the bananas.
2. Beat in the oil, followed by the eggs and sugar. Whisk in the oat bran, if using.
3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt, using the lesser amount of flour if you’ve added the oat bran. Add this mixture to the banana mixture and stir gently until combined. Spoon into the muffin cups.
4. Bake for 15-20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cups. Let cool slightly in the pan before removing to a wire rack.
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|Serving Size: 1 Serving (871g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2492 (77%)|
|Amt Per Serving||% DV|
|Total Fat 276.9g||369 %|
|Saturated Fat 126.4g||632 %|
|Monounsaturated Fat 103.3g|
|Polyunsanturated Fat 31.4g|
|Cholesterol 860.3mg||265 %|
|Sodium 1622.3mg||56 %|
|Potassium 1711.6mg||45 %|
|Total Carbohydrate 196.2g||58 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 184.3g|
|Protein 18.6g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3235
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