This post is brought to you by Pompeian. Show of hands… Who here has been brave enough to swap olive oil for vegetable in a baking recipe?? Until a few weeks ago I would have kept my hand down. I had no idea that you could use olive oil in anything other than appetizers or entrees and the idea of using it in a baked good had me terrified. Luckily, the people over at Pompeian gave me a crash course in all things oil and convinced me to give it a try. I decided to stick with these simple chocolate banana muffins and was blown away at the results.
I opted for the extra light tasting olive oil which worked perfectly. It’s a lighter tasting oil which happens to be the perfect substitute for oil, butter, or shortening in any cake, cookie, or baked good recipe! You couldn’t even tell that a substitution was made. Chocolate and banana were meant for one another. These turned out incredibly moist and both flavors shined through! In under an hour I had a dozen beautiful muffins ready to be devoured by my anxious five year old. He graciously gave these a 5 star rating and suggested we make them again soon.
- 1-1/2 cups flour
- 1 cup sugar
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 medium ripe bananas
- 1/3 cup extra light tasting olive oil
- 1 egg
- chocolate chips, optional
- Preheat your oven to 350 degrees. Line two muffin tins with paper liners or mist with non-stick spray.
- Combine all of the ingredients into a large bowl and stir until fully incorporated. Fill your tins 3/4 full with batter and bake 20 minutes.