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Chocolate Cherry Banana Bread Muffins
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These Chocolate Cherry Banana Bread Muffins are loaded with fresh, plump cherries. They're a perfect way to use up your extra bananas while fresh cherries are in season!
Yield
12
muffins
Author
Amber Brady
Ingredients
2
large overripe bananas, mashed
1/3
cup
coconut oil, melted and cooled
1
large egg
1/4
cup
sugar
1/4
cup
brown sugar
1 1/2
cups
all-purpose flour
1/4
cup
cocoa powder
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
1 1/2
cups
chopped fresh cherries
Instructions
Preheat oven to 350 degrees Fahrenheit. Place cupcake liners in (or spray) a 12-cup muffin tin and set aside.
Using an electric or stand mixer, beat together banana, coconut oil, egg and sugars until well combined.
Sift in flour, cocoa powder, baking soda, baking powder, and salt; mix until just combined. Fold in cherries by hand.
Divide batter evenly between 12 muffin cups. Bake 20 minutes, or until a toothpick inserted comes out clean.
Cool a few minutes in the muffin tin, then transfer to a wire rack to finish cooling. Store extras in an airtight container, or freeze for later!
Notes
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DESSERT NOW DINNER LATER
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