Who also has some ripe bananas at home and looking for a banana bread recipe to finish them up? We also have the same problem and that’s usually why we are making banana bread (or banana muffins) this time!
This is a recipe that we’ve been using for many years, and it works very well every time. We love it because the banana muffins are so soft and moist, but adding a bit of the walnut add some crunchiness to it! Also, we love a recipe without butter! We always have a love and hate relationship with butter, we love it but we know it’s not very healthy to eat it. So when there’s a delicious muffin recipe without butter, it’s perfect!
So if you are looking for a quick recipe to finish up your ripe bananas, give this a try! And if your bananas are not ripe enough, but you still wanna make these muffins, a tip for you is to put the banana in the oven at a low warm temperature (say 140 degrees Celcius), and wait until the banana skin turn black, that will also give better aroma to make the banana muffins!
Walnut Chocolate Banana Muffin
Ingredients
- 1.5 Banana (riped)
- 45 g Brown Sugar
- 1 Egg
- 63 mL Vegetable Oil
- 113 g All-purpose flour
- 0.5 g Baking soda
- 1.5 tbsp Cocoa powder
- Walnut
Instructions
- Preheat the oven to 180°C.
- Smash the bananas with a fork.
- Add oil, egg, and brown sugar to the bananas. Mix well. (wet ingredients)
- In a separate bowl, mix together flour, baking soda, and cocoa powder. (dry ingredients)
- Add the dry ingredients to the wet ingredient. Mix till just combined.
- Add some chopped walnuts to the mix.
- Spoon it to the muffin tin till ¾ full. If you like, add a slice of banana and chopped walnuts on top as decoration.
- Bake in the oven for 15mins or until a skewer comes out clean.