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Thursday, May 31, 2012

Mexican Chocolate Banana Nut Muffins



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.


Muffins ready for the oven.
 Fill cupcake papers 2/3 full and bake for 15 to 20 minutes. Enjoy!




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