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
- 3/4 cup of sugar (but I’ve gotten away with 1/2 cup)
- 1 egg, slightly beaten
- 1/3 cup butter, melted
- 1/2 cup plain low fat yogurt
- 1/4 cup milk
- 1 cup of whole wheat flour (I use white whole wheat flour)
- 1/2 cup of unsweetened cocoa powder
- 1/4 tsp ground nutmeg
- 1/2 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, yogurt, and milk. 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.