These muffins are quick, easy, and scrumptious. The recipe was given to us by our childbirth instructor many moons ago. We took a natural childbirth class for the birth of our first child, and she brought these muffins to our very last class. When I made some the other day, they were just as good as I remembered them!
The only change I have made to the recipe is substituting whole wheat flour for some of the all-purpose flour. It definitely makes for a heartier, healthier muffin.
¾ cup all-purpose flour
½ cup whole wheat flour
¾ cup sugar
¼ cup cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 Tablespoons oil
2 Tablespoons buttermilk (I used fat-free)
1 teaspoon vanilla
3 ripe bananas, mashed
Combine first 6 ingredients and make a well in the center. Combine bananas with remaining ingredients. Add to dry ingredients and stir until just combined.
Bake at 400 degrees for 15 minutes. Yields 12 muffins.