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

Servings: persons

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

1
Heat oven to 400u00b0.
2
Line mini muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray.
3
Combine first six ingredients; mix well.
4
Add combined bananas, milk, margarine, egg whites and vanilla mixing just until moistened. Fill prepared cups almost full.
5
Bake 10 to 12 minutes or until wood pick inserted in center comes out clean.
6
Let muffins stand a few minutes; remove from pan.
7
Cool; sprinkle with powdered sugar.

799

kcal

Calories

Fat

151

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 1/4 c. all-purpose flour, 1 c. Quaker oats, 1/2 c. firmly packed brown sugar, 1/3 c. unsweetened cocoa, 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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