Banana Fudge Muffins

Tweet

We eat an inordinate amount of bananas in this house. It's one of the few fruits we can all agree on. However, I don't know what happened, but we've got so many they're coming out our ears. Katie must have bought some, I bought some, and then we got some from the Co-op. And, they all seem to have gone bad overnight.

It's time to break out the banana recipes. While I love banana bread, I'm in the mood for something different. Banana cupcakes with chocolate frosting? Sounds yummy, but I don't have any cupcake liners and I don't feel like making a trip to the store. How about chocolate banana muffins with chocolate chips? Ooooh, yes!

These muffins are chocolatey, bananaey, and amazingly moist. So easy to prepare, too. Next time you've got some bad bananas, whip up a batch of these.

Oh. So. Good! But, I don't know how they are at keeping away
alligators.

Wait, you don't have to snarf it down in just two bites!

Banana Fudge Muffins

Ingredients:

• 1 ½ cups flour
  
• 1 cup sugar
  
• ¼ cup cocoa (I prefer Dutch-processed cocoa for this recipe.)
  
• 1 tsp. baking soda
  
• ½ tsp. salt
  
• ¼ tsp. baking powder
  
• 1 ⅓ cups mashed bananas
  
• ⅓ cup vegetable oil
  
• 1 egg
  
• 1 cup chocolate chips
  

In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg, and stir into dry ingredients until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Makes 1 dozen.