My kids love to eat bananas. The only problem is, as soon as there is a splotch of brown on them, they refuse to even look at them. So the brown bananas pile up. Sometimes I peel, break them into chunks and freeze them for smoothies. My freezer is running out of space, however.
When I spotted Gina’s recipe for chocolate banana mini muffins over at MoneywiseMoms, I immediately knew what to do with my pile of brown bananas. Like most recipes I try, I always have to improvise. I can’t help it, it’s in my blood.
I bake with whole wheat flour quite a bit and with a good recipe, you won’t even notice the difference. These muffins come out moist and light. It’s almost like a cupcake because it feels decadent but, surprise, it’s not.
My kids love these muffins and beg to make them weekly. I don’t feel guilty letting them eat these for breakfast because it’s made with whole grains, fruit, and a reasonable amount of sugar. I even sneak in a little bit of yogurt for some calcium. Even my husband enjoys them. They’re great for breakfast, as a snack and even dessert. Serve with coffee, hot tea or a glass of cold milk.
So I’m sharing my adaptation of Gina’s recipe. This recipe is super easy and kid friendly. I let the kids mash the bananas with our potato masher and they take turns mixing. I only use one bowl to make it (sorry Gina) because I’m lazy and I hate washing dishes. Ok I lied, I do use another bowl to melt the butter.
Try these whole wheat chocolate banana muffins and let me know what you think!
- 3-4 very ripe bananas
- ¾ cup of sugar (but I’ve gotten away with ½ cup)
- 1 egg, slightly beaten
- ⅓ cup butter, melted
- ½ cup plain low fat yogurt
- ¼ cup milk
- 1 cup of whole wheat flour (I use white whole wheat flour)
- ½ cup of unsweetened cocoa powder
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat oven to 375 degrees.
- In a large bowl, mash the bananas until smooth.
- Mix in the sugar, egg, butter, and yogurt. Add the rest of the dry ingredients and mix until all the dry ingredients are wet.
- Grease a 12 cup muffin tin or use cupcake liners. Spoon batter evenly amount the tin.
- Bake for 14-16 minutes.
- They taste great warm or the next day. Enjoy with a cup of tea or coffee or my favorite: a tall glass of cold milk.