More mini muffins! These are little bursts of flavor in your mouth that just keep giving, so you just keep eating, and eating, and eating! But the good news is, they aren’t as bad for you as the traditional muffin so your waist line shouldn’t bear the brunt of over-indulging. As you scan the ingredient list, don’t scoff at the banana. One measly banana does not justify skipping over to the next recipe. I will admit, I am the first one to avoid banana in baking- but not this time around. Try this recipe out, you’ll never even notice the banana! (And it’s the perfect solution for that one over ripe banana you can’t bear to eat but aren’t ready to chuck either).
Chocolate Crinkle Mini Muffins
(Makes about 24 mini muffins)
Ingredients:
2/3 cup sugar
1 banana
1 1/2 cups flour
1/4 cup cocoa powder
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup canola oil
3/4 cup almond milk
1 teaspoon vanilla extract
1/2 cup powdered sugar
- Preheat the oven to 350 degrees. Prepare your muffin tin by spraying with vegetable oil.
- In a large bowl, smash the banana. Add the sugar, and mix well.
- Add the canola oil, almond milk and vanilla extract to the banana sugar mixture. Mix to combine ingredients.
- In a separate, small bowl. Add your dry ingredients and mix: flour, cocoa powder, baking powder, salt and cinnamon.
- Gradually add the dry ingredients to the large bowl of wet ingredients, stir gently.
- Fill muffin cups about 2/3 full.
- Bake about 15 minutes, until a toothpick inserted into the center comes out clean.
- Allow muffins to cool about 15 minutes in tin before removing and rolling them in the powdered sugar, coating the entire muffin.
- Allow to finish cool on a wire cooling rack.
- Enjoy!
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