If these muffins look familiar, you might recognize them from the June newsletter. But after taking some on a recent road trip and having a reader request the recipe, I realized that I needed to share them here. They are a cocoa version of this Banana Snack Cake, which remains one of our all-time favorite baked goods, and while they taste like a treat, they are chock full of nutrition.
These moist little muffins have a base of ground oats, bananas, eggs, and either cocoa or cacao powder. They are gluten-free if you use certified gluten free oats and you can substitute melted butter for the almond butter if you have a nut issue in your house. But best of all, the batter comes together super fast in a food processor and the baked muffins store really well for up to 5 days in the fridge. We like these muffins warm out of the oven for breakfast or chilled for a snack or lunch. Heck, you could even smear on a little honey-sweetened cream cheese and call them cupcakes!
However you decide to enjoy them with your toddlers, we think you'll like them lots.
Cocoa Banana Mini Muffins
Makes: 24 mini muffins
- 3 small very-ripe-with-black-spots bananas (about 1 1/2 cups)
- 3 eggs
- 1/4 cup almond butter*
- 1 teaspoon vanilla
- 1 1/2 cup oats
- 1/2 cup shredded unsweetened coconut
- 1/2 cup cacao (or cocoa) powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- Preheat oven to 350 degrees F and grease a mini muffin tin, Place all ingredients into the bowl of a food processor. Process until smooth, about 30-45 seconds. Fill prepared tins so each cup is filled just about to the edge, and bake for 12-14 minutes or until a cake tester comes out clean. Serve warm or cold. Store in an airtight container in the fridge for 5 days. Freeze in a zip top bag for 3 months.
*If you have a nut-allergy in your house, simply substitute an equal amount of melted and slightly cooled butter for the almond butter.