Banana Brownie Muffins recipe

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Ingredients

1 cup buttermilk
2 ripe bananas, mashed
2 eggs, lightly beaten
⅓ cup coconut oil, melted
1 (18 ounce) package brownie mix
1 cup quick-cooking oats
½ cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon

Nutrition Info

164.1 calories
carbohydrate: 23.8 g
cholesterol: 17.4 mg
fat: 7.3 g
fiber: 1.5 g
protein: 2.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 114.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

  2. Whisk buttermilk, bananas, and eggs together in a bowl, gradually stir in coconut oil.

  3. Combine brownie mix, oats, all-purpose flour, cocoa powder, baking powder, and cinnamon in a large bowl. Make a well in the center and pour in buttermilk mixture. Stir together until batter is just moistened.

  4. Divide batter among muffin liners, filling each 2/3 full.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan, 10 to 15 minutes. Move to a rack to cool completely, about 20 minutes.

Recipe Yield

22 small muffins

Recipe Note

After a boxed brownie mix languished in my cupboard for some time, I decided to turn it into something I knew my tennis-playing son would eat. This recipe arose from comparing a brownie recipe with a muffin recipe, and adding the differences to the mix. To finish, I simply sprinkled powdered sugar over the tops, but I'm sure other toppings would be great as well.

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