I constantly have black bananas about. My almost three year old will love them one day and despise them the next. I also have grand dreams of making smoothies that never quite happen. I found the original recipe here, I altered it for yield and for what I had on hand. Another note would be that I used Aunt Jemima pancake syrup not actually maple syrup, that is a luxury I cannot afford at the moment. These little cakes are DELICIOUS!! I’ve scarfed three and they aren’t even cool yet. When hot/warm they are almost like chocolate lava cake! Enjoy!

Banana Brownie Muffins

4.5 black bananas

2 cups almond butter

1 teaspoon vanilla

1/2 cup maple syrup

2/3 cup cocoa powder

Preheat oven to 350C

Combine all ingredients in food processor until smooth.

Spoon into well greased muffin tins.

Bake for 15 minutes.

Let cool completely in runs before moving.

Stores for a week in the fridge or longer in the freezer.

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