Full of banana flavor this very banana chocolate muffins will be perfect for any day breakfast or snack.
Breakfast is the most important meal of the day. Most of the days we don’t have enough time to eat full breakfast and prefer to do it on the, in the car. Right?
Muffins are perfect for busy people. Cook them ahead of time and take with you in the morning or put in to your kids lunch box.
Or grab with you on a road trip! Eating muffins on the go is not messy but very filling and dirty dishes free 🙂
Blueberries are totally optional. I used blueberries we picked last year at the local farm. I froze them in big batches so they last last me the whole year!
Its almost a blueberry picking time again and my freezer is ready. Try more muffins recipes with blueberries – Butter blueberry muffins and Healthy blueberry date banana yogurt mini muffins (sugar free!)
The batter will be pretty thick but muffins will come out fluffy and delicious! To make them refined sugar free, just dont add sugar. But you will want to use really ripe bananas to make sure your muffins will be sweet.
- 3 large bananas
- 3/4 cup sugar
- 1 egg
- 1/3 cup melted butter
- 1 tspn baking soda
- 1 tspn baking powder
- 1/2 tspn salt
- 1,5 cups flour
- 1 tbsp cocoa
- 1 tspn pumpkin spice optional
- 1 cup blueberries
Preheat oven to 375 degrees F. Prepare 12 cup muffin tin with paper cups(optional, i didnt use them)
Mash bananas in a large bowl. Add additional ingredients (except blueberries) slowly while mixing. You can use stand mixer to speed up the process. Fold in blueberries.
Pour even amount of batter using cookie spoon into each muffin cup. Bake for about 15-20 minutes.
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