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Banana Brownie Muffins

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Regina Harris

"After a boxed brownie mix languished in my cupboard for some time, I decided to turn it into something I knew my tennis-playing son would eat. This recipe arose from comparing a brownie recipe with a muffin recipe, and adding the differences to the mix. To finish, I simply sprinkled powdered sugar over the tops, but I'm sure other toppings would be great as well."
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1 h 10 m servings 164 cals
Original recipe yields 22 servings (22 small muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
  2. Whisk buttermilk, bananas, and eggs together in a bowl; gradually stir in coconut oil.
  3. Combine brownie mix, oats, all-purpose flour, cocoa powder, baking powder, and cinnamon in a large bowl. Make a well in the center and pour in buttermilk mixture. Stir together until batter is just moistened.
  4. Divide batter among muffin liners, filling each 2/3 full.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan, 10 to 15 minutes. Move to a rack to cool completely, about 20 minutes.


  • Cook's Notes:
  • If batter seems too thin, gradually add in up to 1/4 cup more flour.
  • Fold in 1/2 cup chopped nuts or dried fruit into batter if desired.
  • Substitute milk for the buttermilk if preferred. Replace coconut oil with butter if preferred.

Nutrition Facts

Per Serving: 164 calories; 7.3 g fat; 23.8 g carbohydrates; 2.7 g protein; 17 mg cholesterol; 115 mg sodium. Full nutrition

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