I’m the queen of keeping overly-brown bananas in the fridge with the intention of using them in a recipe. More often than not, they end up in the trash.
This time, I was determined not to let them go to waste. So, I found a recipe on Chelsea’s Messy Apron for Chocolate Banana Muffins. They’re made with greek yogurt, coconut oil and less sugar than your typical muffin.
I know people hate to have to read paragraphs of a blogger’s life story before they get to the actual recipe, so I’ll leave you with a few notes and get to it:
- I used 1/3 cup of miniature chocolate chips and left out the additional 1/2 cup of regular chocolate chips
- My cocoa powder was regular ‘ol Hershey’s, not “dutch process” as far as I know
- I used plain greek yogurt and the muffins came out plenty sweet
Now, click here for the original recipe and get baking!
Colorfully Yours,
Haley
