What do you do with browning bananas? It’s a question I find myself asking over and over again, as there are only so many banana bread loaves a person can bake!
With a couple of bananas looking a little too ripe, I decided to change things up a bit. Adding a little cocoa powder and a handful of chocolate chips (leftover from Easter, I’ll have you know) to my tried-and-tested banana bread recipe, I then scooped the mix into a muffin tray instead of a bread pan. To my delight, portion control had been taken care of, and at the end of the bake I also had these delicious chocolate banana muffins.
Here’s what you’re going to love about these muffins. First, they are a sweet-but-not-too-sweet treat you can keep in your freezer. Second, they’re perfect when you’re looking for a little something special to go with your morning cuppa. And, finally, it’ll cost you less than 50 cents a serve to make a batch!