So, yesterday I made some chocolate banana mini muffins. They were yummy, but more like banana muffins than chocolate ones. You can’t really taste the chocolate, but they would probably actually taste chocolatey if they had chocolate chips in them! Sadly, I didn’t have any, so they were ‘Banana muffins that look like chocolate ones’. To eat them, I liked putting a piece of chocolate on top and melting it in the microwave or topping it with some chocolate nut butter (so they would be more chocolatey).
ps. Is it chocolaTY or chocolaTEY? I think is looks better with an e, even though spell check thinks otherwise.
Here’s the recipe! MAKE SURE TO USE CHOCOLATE CHIPS!
(Makes about 48 MINI muffins)
- 3 ripe bananas
- 1/3 Cup Yogurt
- 3/4 Cup milk
- 1 egg
- 1 flax egg*
- 1 tsp chocolate extract
- 1 cup flour
- 2/3 cup sugar
- 1/8 tsp salt
- 2 tsp baking powder
- 2/3 cup cocoa powder
- chocolate chips!
* To make a flax egg, combine 1 T ground flax seeds with 3 T water and let sit for a few minutes to combine.
Preheat oven to 350*F. Mix Wet ingredients together in one bowl, and dry ingredients in another. Then mix the wet ingredients into the dry ones. Fill up a cupcake-liner filled mini cupcake pan with batter, each liner being 2/3 to 3/4 filled. Put in the oven and bake for about 10-15 minutes.
For this recipe, I used coconut yogurt, whole wheat flour, and vanilla soy milk, but feel free to use whatever kinds you want/have on hand!
ps. I’m not completely happy with my photo. I need to work on my food photography! That means more experimenting, yay!