This was my second attempt at making a “flourless” dessert. The first banana bread was a big flop (or should I say glop?). I think the cocoa powder helps here. This originally was written as a cake recipe, but since I don’t have a round cake pan I tried it in a bread pan first. That turned out pretty good, but I knew that if I made them in a cupcake pan it would be easier to get it cooked all the way in the middle (and avoid gloppy-ness). These are yummy & even those who are not trying to go wheat, grain, or gluten free will enjoy them!
Chocolate Banana Muffin Bites
¼ teaspoon salt
½ cup honey
¼ cup oil
1 cup mashed (ripe) bananas
½ cup cocoa
Preheat oven to 350. Beat or whip the eggs for 2 minutes (I’m using my rotary mixer I brought to Rwanda with me- remember those?) Add the remaining ingredients and blend thoroughly. Grease or insert paper liners in your muffin tin (12 muffins). Evenly distribute the batter in the muffin cups (about 1 inch of batter in each one). Bake for about 20 minutes. Cool for 10 minutes & then remove.
This post is a part of Monday Mania, Slightly Indulgent Tuesdays and Real Food Wednesdays.