Chocolate Banana Muffins
Finish out the school day or get a little treat in the day with these Chocolate Banana Muffins. This is a sponsored post; however, all thoughts and opinions are my own.
Is it just me or do kids just love to eat? Well, let’s face it most of us love to eat, right? I know my kids love homemade treats, my son gets so excited because he knows the majority of the time I make them gluten-free too, that means he can eat them. I decided to surprise the kids the other day with Chocolate Banana Muffins, which happen to make for the perfect classroom treat. Of course, I opted to use TruMoo Chocolate Milk in these to make for a really moist and delicious muffin. It’s certainly no secret around here that our family loves TruMoo Chocolate Milk. I crave a glass every single day as do my kids.
I’ve always been fond of TruMoo Chocolate Milk because it contains no high fructose corn syrup, which seems to be one of the key ingredients in most chocolate milk. I used to avoid chocolate milk completely until I found TruMoo Chocolate Milk many years ago. It’s sourced from your local dairy and it contains pure cocoa plus no GMOs, that’s a win for us. We’ve tried it so many different ways, I’ve simply lost count. We love to warm it up or cool it off too, plus add it to recipes for fun just like we did with these Chocolate Banana Muffins. A great win with TruMoo Chocolate Milk is that it contains 8 essential nutrients that are critical for growth in kids. It’s probably a sad thing that we all basically draw straws to see who gets the last drink when we are almost out of TruMoo Chocolate Milk, that just means it’s loved by all.
Now, as my kids always love a tasty treat, I enjoy making them homemade, so I opted to make these Chocolate Banana Muffins. I made these a few times, the first time I made them with very little sugar, they were good and moist but not as much flavor as I would have hoped for. I decided to add a little more sugar to them the next time, but you could also try it with maybe a little agave nectar instead of sugar if you prefer too or even honey just to add some extra flavor. These are actually adapted from a pancake recipe, then I just make them in muffin form. I love them because they are so moist. I would store them in the fridge up to about 3 days; however, ours typically don’t last long especially if you are sharing with other classmates.
Chocolate Banana Muffins
Yield: 18 Muffins
- 1 Cup All Purpose Flour or Gluten Free All Purpose Flour
- 1/2 Cup Sugar
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Ground Nutmeg
- 1/4 Cup Baking Cocoa
- 1 1/2 Cups of TruMoo Chocolate Milk
- 4 Tbsp Butter, Melted
- 1 Tsp Vanilla Extract
- 4 Large Eggs
- 3 Medium Sized Bananas
- Old Fashioned Rolled Oats
- Preheat oven to 350*.
- Mix together the flour, sugar, baking powder, baking soda, nutmeg, and cocoa.
- Add in the milk, butter, vanilla, and eggs. Continue mixing until the batter is formed.
- Mix in the bananas.
- Add a spoonful of the batter to greased muffin tins, fill about half way full, top the batter with a sprinkle of rolled oats.
- This batter should make about 18 muffins.
- Bake for 25 minutes or until golden on top.
Do your kids still have snack time at school? Our schools typically stop around 1st grade doing snack time, but I have to admit, I feel like kids should still get a snack in between during the day. In all seriousness going from 11-3 is a very long time without eating, so whether it’s after school or during the day these Chocolate Banana Muffins will be a hit!
Are you ready for one? I am ready for one, plus a glass of TruMoo Chocolate Milk too.