May 14, 2012
I always try to buy only 2-3 bananas at a time. Whenever I buy more than that, I inevitably end up with a couple of bananas that sit on my counter until they are too ripe for my tastes. However, this past week, I bought a whole bunch of bananas with every intention of eating them all!
Alas, as always, two poor bananas remained past their prime. My boyfriend nearly threw them away! *GASP!!*
Fortunately for the bananas, I intercepted them on the way to their doomed demise. Fortunately for me, I had a box of cake mix that also needed to be used up! I had such success with the pumpkin + water + cake mix recipe, I decided to give bananas a try in lieu of pumpkin!
The result? A delicious and moist chocolate banana muffin (or cupcake). These would be even MORE delicious if you added 1 tsp of chocolate chips to each muffin tin! (adds 1 Weight Watchers PointsPlus per muffin).
Sinless Chocolate Banana Muffins
Yields: 24 servings
Serving Size: 1 muffin
PointsPlus per Serving: 2 PointsPlus (OPTIONAL: add 1 tsp chocolate chips to each tin for a total of 3 PointsPlus per muffin!)
1 box chocolate cake mix (I used Pillsbury Devil's Food Cake)
2 extra-ripe bananas, mashed (Enough for 1 cup)
1 cup water (plus maybe a little extra if the batter is too thick for your tastes)
Preheat oven to 350 degrees.
Mash bananas thoroughly or put bananas and water in food processor/blender and blend until smooth.
Add cake mix and mix thoroughly.
Spoon into lined or greased muffin tins (regular size).
Bake for 18 minutes or until toothpick inserted in the middle of a muffin comes out clean.
Remove muffins from the pan and let cool.