The holiday season is upon us, so it’s time to make memories with those we love most. The holidays are also a great time to pick up baking and cooking. One year for Thanksgiving, I made Chocolate Banana Muffins, and they were a huge hit with my family. This recipe isn’t just for special occasions; it can make a great after-school snack or breakfast food. Follow along with this recipe, and you and your family will go bananas over how good it is!

Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup cocoa powder
• 3 ripe bananas
• 6 teaspoons unsalted butter
• 1 large egg
• 1 teaspoon maple syrup
• 2 teaspoons milk
• ⅔ cup brown sugar

Instructions:

1. Preheat the oven to 425℉ (218℃). Spray a 12-count muffin tin with cooking spray or line with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, and chocolate powder in a medium-sized bowl. Set aside.
3. Unpeel and mash the bananas in a large mixing bowl. Cut the bananas into quarter-sized pieces to make the process easier.
4. Beat or whisk the butter, brown sugar, egg, maple syrup, and milk at medium speed.
5. Pour the dry ingredients into the wet ingredients a little at a time, then whisk until combined.
6. Spoon the batter into the cupcake liners/tins, filling them to the top.
7. Bake for 5 minutes at 425℉, then reduce the oven temperature to 350℉ (177℃).
8. Bake for an additional 16-18 minutes or until a toothpick inserted in the center of the muffins comes out clean.
9. Let the muffins cool for 5 minutes before serving.
10. Enjoy!