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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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
22
Yield:
22 small muffins
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Ingredients

22
Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

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  • Whisk buttermilk, bananas, and eggs together in a bowl; gradually stir in coconut oil.

  • 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.

  • Divide batter among muffin liners, filling each 2/3 full.

  • 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

164 calories; protein 2.7g 5% DV; carbohydrates 23.8g 8% DV; fat 7.3g 11% DV; cholesterol 17.4mg 6% DV; sodium 114.6mg 5% DV. Full Nutrition
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