What to do with browning bananas? It’ s the question that never halts needing to be answered. The other day I used to be about to make a batch of the Yogurt Clown Bread with some more than ripe bananas, but I chose to change it up last minute. I additional little cocoa powder and a number of chocolate chips to the batter, after that scooped it into a muffin container instead of a bread pan for simple portioning, and I got these delicious little Chocolate Banana Muffins. They’ re the perfect not-too-sweet treat which i can keep in my freezer for days which i want a little something special to visit with my morning coffee.
I know chocolate clown muffins sound delicious, but remain calm and wait until you have some brown, over fresh bananas to make this recipe. More than ripe bananas are sweeter plus their banana flavor is more intensive, which is what you want for the banana taste to really come through in the muffins. Plus, they’ re easier to crush when they’ re soft plus super ripe.; )
I love the fact that these types of banana muffins are already in single-serving portions, which makes them really great to get freezing and thawing as-needed (or “ as-wanted”? ). To freeze out the muffins, make sure they great completely to room temperature, after that place them in a gallon-sized zip best freezer bag and transfer towards the freezer. To thaw, you can possibly let them sit for 15-30 a few minutes at room temperature, or micro wave for about 30 seconds until they’ re warm and the chocolate potato chips are melted. They’ re sooooo good with a cup of coffee!
Muffins like this are type of fun because you can really play around with the particular add-ins (in addition to, or instead of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with clown bread, but almonds would probably flavor really nice with this banana-chocolate combo, as well.
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Scroll lower for the step by step photos!
Preheat the particular oven to 350º F plus line a muffin tin along with paper liners. Mash 2-3 plums well with a fork. You’ lmost all need 1 cup mashed bananas. In case you have slightly less banana, you can add and take note yogurt to make up for it. When you have a little more than 1 cup banana, you are able to reduce the yogurt a little to compensate for your extra banana.
Include the mashed banana to a huge mixing bowl along with 1 cup simple yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp dissolved butter, and 1 tsp vanilla extract. Whisk these ingredients jointly well.
In a separate dish, stir together 1 . 5 mugs all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tsp cooking powder, ½ tsp baking soda pop, and ½ tsp salt. Mix until the dry ingredients are very well mixed.
Include the dry ingredients to the moist ingredients and stir just till everything is moistened. The mix will be lumpy, but try not to more than stir (the photo shows the particular mixture half stirred, check the following photo for the appearance of the completely stirred batter).
Finally, collapse a ½ cup chocolate potato chips into the batter, again taking care never to over stir.
Separate the batter between 12 bore holes of a muffin tin. The mixture will fill each well right up to the top. Transfer the muffin tin to the preheated 350º Farrenheit oven.
Bake the particular muffins in the preheated oven to get 35 minutes. Remove the baked muffins from the tin to cool prior to serving.