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| Banana Brownie Muffins |
"After a boxed brownie mix languished in my cupboard for some time, I decided to turn it into something I knew my tennis-playing son would eat. This recipe arose from comparing a brownie recipe with a muffin recipe, and adding the differences to the mix. To finish, I simply sprinkled powdered sugar over the tops, but I'm sure other toppings would be great as well."
Ingredients :
- 1 cup buttermilk
- 2 ripe bananas, mashed
- 2 eggs, lightly beaten
- 1/3 cup coconut oil, melted
- 1 (18 ounce) package brownie mix
- 1 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
Instructions :
| Prep : 15M | Cook : 22M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
- Whisk buttermilk, bananas, and eggs together in a bowl; gradually stir in coconut oil.
- Combine brownie mix, oats, all-purpose flour, cocoa powder, baking powder, and cinnamon in a large bowl. Make a well in the center and pour in buttermilk mixture. Stir together until batter is just moistened.
- Divide batter among muffin liners, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan, 10 to 15 minutes. Move to a rack to cool completely, about 20 minutes.
Notes :
- If batter seems too thin, gradually add in up to 1/4 cup more flour.
- Fold in 1/2 cup chopped nuts or dried fruit into batter if desired.
- Substitute milk for the buttermilk if preferred. Replace coconut oil with butter if preferred.
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