Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 test

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; carbohydrates 23.8g; fat 7.3g; cholesterol 17.4mg; sodium 114.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/12/2021
I stuck to the recipe other than using whole milk since I didn’t have buttermilk. I baked a dozen in a paper lined muffin tin. I checked them after 22 mins and they were a little past done. The flavor is still good, but they were dry. I did opt to add the extra 1/4c flour, they probably didn’t need it. Read More