Chocolate Banana Muffins

"This is my husband's favorite way for me to use over-ripe bananas! It comes from my Great American Recipes cookbook. My complaint is that they forgot to put salt in the recipe! It took me a few tries before I figured out the right amount needed."
 
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Ready In:
30mins
Ingredients:
14
Yields:
12-24 depending on large or regular-size muffins
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ingredients

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directions

  • Preheat oven to 400 degrees F. Place liners in 12 large or 24 regular muffin cups, or spray with cooking spray.
  • Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the chocolate chips, walnuts and brown sugar. (If you don't have a sifter, a large wire whisk works well.).
  • Using a fork, mash the bananas. Melt the butter in a small saucepan over low heat. In a large bowl combine the yogurt, milk, egg and butter. Stir in the mashed banana and beat until combined.
  • Add the banana mixture to the flour mixture and stir until just blended. Divide the mixture among the muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes for large muffins, 15 minutes for regular size. Remove the muffins from the pan and transfer to a wire rack to cool. Serve warm.

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