by Lorrie of WitsEndDesign
With the fall season here it’s time to dust off those baking pans!
I like that this recipe helps you use up those ripe bananas and satisfy your craving for chocolate. Even with the added wheat flour these come out nice and moist. Enjoy!
Double Chocolate Banana Muffins
1 c. flour
½ c. wheat flour
¾ c. sugar
¼ c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
¼ tsp. baking powder
2 ripe bananas, mashed (or 3 if you want to use up more)
1/3 c. oil
¼ c. Egg Beaters or 1 egg
¾ c. mini semi-sweet chocolate chips
Almond milk or milk to moisten batter if needed.
In a large bowl, combine first 7 ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients. Fold in chocolate chips. If batter appears too thick add milk 1 tbsp. at a time. Fill greased muffin tin. Bake at 350 degrees for 20-25 min. Yield: 1 dozen