Banana Brownie Muffins

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 164 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons unsweetened cocoa powder
• 1 cup buttermilk
• 1 ½ teaspoons baking powder
• ½ cup all-purpose flour
• 1 cup quick-cooking oats
• 2 ripe bananas, mashed
• 2 eggs, lightly beaten
• ⅓ cup coconut oil, melted
• 1 (18 ounce) package brownie mix

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.