Cocoa-Banana Muffinettes Recipe

Name: Cocoa-Banana Muffinettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 1 c. oats, uncooked; 1/2 c. brown sugar (firmly packed); 1/3 c. cocoa, unsweetened; 1 Tbsp. baking powder; 1/4 tsp. baking soda; 2/3 c. ripe bananas, mashed; 1/2 c. milk; 1/3 c. margarine, melted; 1 tsp. vanilla; 2 egg whites, slightly beaten; powdered sugar (optional)

Servings: persons

1 1/2 c. all-purpose flour
1 c. oats, uncooked
1/2 c. brown sugar (firmly packed)
1/3 c. cocoa, unsweetened
1 Tbsp. baking powder
1/4 tsp. baking soda
2/3 c. ripe bananas, mashed
1/2 c. milk
1/3 c. margarine, melted
1 tsp. vanilla
2 egg whites, slightly beaten
powdered sugar (optional)

1
Heat oven to 400u00b0.
2
Line 30 miniature cups with paper cups or spray bottoms only with no stick cooking spray.
3
Combine first 6 ingredients; mix well.
4
Add combined bananas, milk, margarine, egg whites and vanilla.
5
Fill prepared cups almost full.
6
Bake 10 to 12 minutes or until toothpick comes out clean.
7
Let muffins stand a few minutes.
8
Remove from pan, cool and sprinkle with powdered sugar.

853

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 1 c. oats, uncooked, 1/2 c. brown sugar (firmly packed), 1/3 c. cocoa, unsweetened, and more.

Yes, Cocoa-Banana Muffinettes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa-Banana Muffinettes

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