These Chocolate Banana Muffins are ridiculous. Ridiculously good that is! I mean chocolate and banana go together like PB & J, peas & carrots, Sonny & Cher for pity’s sake. What I’m trying to tell you is that these muffins are calling your name. Don’t ignore them. These are perfect for school lunches. Wrap and freeze individually so they’re ready to throw in lunch bags in the morning. That is if you can keep them on hand long enough to freeze.
Chocolate Banana Muffins
2 cups all-purpose flour
1/4 cup cocoa
1 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup butter, room temperature
1 cup of mashed bananas (2 bananas)
1/4 cup milk
1 tsp vanilla extract
Preheat oven to 350F. In a stand mixer, cream butter and sugar. Add eggs, bananas, milk and vanilla extract. In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add to the banana mixture in mixer and mix until just combined. Fill a greased or lined 12-muffin tin 3/4 full. Bake 20-25 minutes or until a toothpick inserted in centre comes out clean. Cool on a wire rack. Share your Chocolate Banana Muffins with those you love.
Pleasantville Note: You can make these extra chocolatey by stirring in a 1/2 cup of chocolate chips at the end or go nutty and add 1/2 cup of chopped walnuts.