Mini Chocolate & Banana Muffins #MuffinMonday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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These are delicious little bite sized treats to keep on hand! They're packed with peanut butter and mashed banana, but they taste like little cake bites. I think you can totally call these breakfast - you know because banana. But they're just as good for dessert - or as a treat alongside your favorite cup of coffee! 

Join us today and try out some new muffins in your kitchen!

• Blackberry Mini Muffins from Food Lust People Love
• Breakfast Oatmeal Muffins from Jolene's Recipe Journal
• Choco Peanut Butter Oat-Millet Muffins from Magical Ingredients
• Morning Glory Muffins with Vanilla Cream Cheese from Karen's Kitchen Stories
• Protein Packed Muffins from A Day in the Life on the Farm
• Sourdough Red Velvet Muffins from Zesty South Indian Kitchen

Mini Chocolate & Banana Muffins

Ingredients

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 cup sugar

1/2 teaspoon salt

1/2 cup banana, mashed

1/2 cup sour cream

1/2 teaspoon vinegar

1 large egg

1 teaspoon vanilla

1/2 cup creamy peanut butter (melted)

1 cup hot water

Directions

1. Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick baking or cooking spray and set aside.
2. Combine dry ingredients in a bowl: flour, cocoa powder, baking powder, baking soda, and sugar. Whisk to blend.
3. In another bowl, combine: mashed banana, sour cream, melted peanut butter (microwave it for about 30 seconds in a heat safe bowl, and then scrape into the mixture), vinegar, egg, and vanilla. Whisk mixture to combine. Add the banana mixture into the wet ingredients and blend gently until mostly combined. Add in hot water and continue stirring until your batter is glossy and well combined (scrape down the sides and bottom as needed).
4. Distribute batter amongst the mini muffin tin (will most likely take 2 tins).
5. You can also split the batter between mini muffin tins and regular muffin tins.
6. Bake about 12-15 minutes for mini muffins and 20-22 minutes for regular sized muffins (or until a toothpick inserted in the middle comes out clean).

Recipe adapted from Finger Prickin Good