Mini banana chocolate muffins (no sugar)

We love bananas in our house and more often that would like to we buy way too many. This is why we always with browned bananas – I don’t mind them but hubby and Kara avoid them.
So when that happens I prefer to make banana bread , cupcakes or brownies.
If it happens the same to you then you should never throw them out. No reason to waste when you can always make delicious deserts.

Kara loves helping me when making brownies so I thought it will be a good idea to use cute shapes too.

A couple of weeks ago I bought this butterfly mould , stars cases and a brownies case made of silicon from Wilkinson so used them.

I just love silicon cases as they are so easy to use and clean!


3 very ripe or overripe bananas
125 ml vegetable oil
2 eggs
225g plain flour
3x15ml tablespoons best quality cocoa powder, sifted
1 teaspoon bicarbonate of soda
Honey a couple of tablespoons(optional) – use organic one the harder the better

Preheat oven to 200 grade Celsius.
In a bowl mash the banana by hand with a mashing potato utensil or with a freestanding mixer.
Still beating and mashing , add the oil followed by the eggs and honey.
Separately mix the flour, cocoa powder and bicarb together and add this mixture , beating gently , to the banana mixture.
Spoon it into the silicon cases (although you can use any muffin cases).
Bake in the preheated oven for 15-20 minutes or until the muffins get dark and peek of the silicon cases.
Allow to cool slightly before you remove them from the silicon cases and put them on a wire rack to cool.

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