Jump to RecipeChocolate banana muffins are a fun way to use up one lonely brown spotted banana! This small recipe makes 6 chocolate banana muffins.I made these chocolate banana muffins for my toddler, and I had every intention of posting them in the Baby Food section on this site.But, I made the mistake of eating one.
I ate it hot, right out of the oven.Oh, Mama.The warm, tender chocolatey muffin with two types of chocolate were just too good.
This recipe is based on my vegan banana muffins recipe.I received a question last week about a substitute for the flaxseed.I forgot to tell you that the flaxseed mixed with water is an egg substitute, which keeps the muffins vegan.
If you want to substitute it, use a real egg! It's not vegan then, of course, but it worked for her.So, I made these chocolate banana muffins with an egg.I cut back on the sugar a touch--just ¼ cup for 6 muffins isn't bad, right? I added chocolate chips and Rodelle's Dutch-processed cocoa powder.
They're perfection.Over the past 2 weeks, I've made the recipe 4 times and my testers have, too.We all agree they're the lightest, fluffiest, most tender and moist little banana muffins around.
You could open a coffee shop with just these chocolate banana muffins on the menu, and I think you would succeed.I think the key is Dutch-process cocoa.It has a dark, rich flavor that makes the muffins almost black instead of brown.
More color = more flavor, especially when it comes to ch