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

Comments (5)

On October 15, 2013 at 9:06 PM , Julia Badgley said...

That looks delicious, Lorrie!

 
On October 15, 2013 at 9:26 PM , Sue Runyon said...

Yum

 
On October 15, 2013 at 10:36 PM , Judy Russi said...

Looks good I'll have to try it.

 
On October 17, 2013 at 7:54 PM , Deb (Two Cheeky Monkeys) said...

Oh Lorrie, that recipe looks great! :)

 
On October 18, 2013 at 9:50 AM , ifrog crafter said...

YUMMY!!! And today (18th) is Chocolate Cupcake Day too!