Double Chocolate Banana Mini Muffins

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • ¾ cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 medium ripe banana, mashed
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • ¾ cup semisweet mini chocolate chips

Directions

  1. Heat oven to 350°F.
  2. Spray 2 mini muffin baking pans with nonstick cooking spray.
  3. In a small bowl, combine flour, baking cocoa, baking soda, and salt.
  4. In a large bowl, beat egg, banana, granulated sugar, butter, brown sugar, and vanilla extract on medium speed until blended.
  5. Stir in flour mixture and mini chocolate chips until blended. Fill each mini muffin cup with 1 tablespoon batter.
  6. Bake 10 to 12 minutes or until toothpick inserted into the center of muffins comes out clean. Cool 10 minutes on cooling rack before removing from pans.

    Makes: 24 muffins

    Test Kitchen Tip: This recipe was developed for the 4-slice Toaster Oven. To make Double Chocolate Banana Bread for 6-slice Toaster Oven, omit mini muffin baking pan. Spray a 8x4x2 ½-inch loaf pan with nonstick cooking spray. Double ingredients and follow recipe. Spread batter into prepared loaf pan. Set Toaster Oven to Stay On mode. Bake 1 hour 15 minutes to 1 hour 18 minutes or until toothpick inserted in center of bread comes out clean. Place on cooling rack and cool 10 minutes. Remove from pan and cool completely before slicing.

    Serves: 8 to 10. 

Recipe Tags

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