Chocolate Brownie Banana Muffins (Gluten Free)

bananamuffins
Hope you had a very peaceful weekend. We made a four day weekend out of it; spending time with Warren’s family in Canaan Valley, WV.

As the annual trip to Canaan approached, we were filled to the brim with excitement. We knew what was in store for us; jeep and hiking excursions, cooking, and most importantly, quality time with loved ones. Canaan brings family members from West Virginia, Virginia, Tennessee, and Colorado to celebrate togetherness.

As we do every year, we explored Dolly Sods. Dolly Sods is a playground for rock hopping, meandering, and break taking views.

Dolly Sods, WV. A "can't miss" location!
Dolly Sods, WV. A “can’t miss” location!

Amongst other excursions, Olson Observation Tower, Table Rock, and an unexpected waterfall find.

Olson Observation Tower. Not for the "afraid of heights" crowd!
Olson Observation Tower. Not for the “afraid of heights” crowd!

Table Rock Trail. Where's the view?! Haha.
Table Rock Trail. Where’s the view?! Haha.

THIS unexpected find!
THIS unexpected find!

We will share more about our trip later this week.

On to the muffins! A few days ago, we received some Pure Genius Brownies from a giveaway held by Steph of angelsfoodshare. What to do with the brownies was, of course, the next question. Straight from the package was tempting; crumbled on top of oatmeal or ice cream came to mind. At the same time, we also had plans to make Keys To The Cucina’s banana muffins . Her muffins include bacon, but we wanted to keep them vegetarian. She suggested using chocolate morsels, and that was our “aha moment”. Trade the bacon for brownies! Chocolate Brownie Banana Muffins.

Print Recipe
Chocolate Brownie Banana Muffins
Course Breakfast, Dessert
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Course Breakfast, Dessert
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Instructions
  1. 1.) Preheat oven to 350°. If not using a non-stick muffin pan, prepare cups with liners or oil.
  2. 2.) In a medium bowl, combine flour, salt, and baking soda. Stir to combine.
  3. 3.) In a large bowl, cream the butter with the sugar. Add the eggs and maple syrup, and stir to combine. Mix in the crumbled brownie and mashed banana.
  4. 4.) To the wet ingredients, gently fold in the dry ingredients until just combined.
  5. 5.) Filling each cup approximately ⅔ full, pour batter evenly into a prepared 12-count muffin pan. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
  6. 6.) Serve warm, or allow to cool on a wire rack.
Recipe Notes

**AP flour may be used if not avoiding gluten, or to make a nut-free version.
**Butter may be used in place of vegan butter if no dietary restrictions exist.
**Recipe adapted from and inspired by Alexe of Keys To The Cucina.

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