I had a bunch of overripe bananas that my husband brought home from his trip to the Sasquatch Music Festival and decided they'd be perfect in a batch of banana muffins with some added healthy ingredients — dark cocoa powder, cinnamon, olive oil, walnuts and non-fat yogurt.
The muffins were quick to mix up and turned out great. I'm glad I took the time to take notes as I made them because the recipe is definitely a keeper.
Mexican Chocolate Banana Nut Muffins
(makes 18 regular or 12 large muffins)
3 large overripe bananas, mashed
1/2 cup non-fat yogurt
1/3 cup olive oil
1 teaspoon vanilla
2/3 cup brown sugar
1/3 cup dark cocoa powder
2 large eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1 1/2 cups flour
1/2 cup walnuts, chopped
Preheat oven to 350 degrees.
In a large bowl combine all the ingredients except the flour and walnuts. Mix well.
Add the flour and walnuts and mix just until combined.
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| Muffins ready for the oven. |
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