What
you need,
¼
cup butter, melted (I used salted as usual, so I left out the salt)
3
small ripe bananas, mashed
1
½ tsp. vanilla
3
large eggs
¾
cup buttermilk
1
cup + 2 tbsp. granulated sugar
1
½ cups all-purpose flour
¾
cup coco powder, sifted
2
¼ tsp. baking powder
¼
tsp. baking soda
¼
tsp. salt (if you used unsalted butter)
Preheat
your oven to 375 degrees. Spray a muffin tin with non-stick spray or line with
paper liners, set aside.
In
a large bowl combine the mashed bananas, butter, vanilla, eggs and buttermilk.
Whisk until well combined. Stir in the sugar.
In
another bowl, sift together the flour, coco powder, baking powder, baking soda
and salt (if you using it). Gently stir the dry ingredients into the wet, until
just combined.
Using
a large ice cream scoop, evenly divide the batter between the 12 muffins cups.
Bake
for 20-25 minutes until a toothpick comes out clean.
Transfer
baked muffins to a cooling rack to cool completely.
Store
in an airtight container for up to 4 days, or you can freeze them to eat later,
just wrap them well in saran wrap.
Jen of My Tiny Oven
