Chocolate banana muffins

These chocolate banana muffins are a delicious snack for any time of day.

3 ripe bananas

1/3 cup melted butter (salted or unsalted)*

1/2 cup cane sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 1/2 cups unbleached all purpose flour

2 tsp baking powder

About ½ cup cocoa powder*

About 1 cup cold water*

Preheat oven to 350 degrees. Grease your desired muffin pan and set aside.
Mix bananas, butter, sugar, egg, and vanilla together in a large bowl until smooth.If you’re using elderberry preserve, add it in this step. If using powder, see next step.
Add flour, baking powder, and elderberry powder to the wet mixture bowl. Mix thoroughly. The batter should be thick.
Add small amounts of cold water to the mixture at a time, with the goal of loosening the batter. Once it has loosened enough to your judgement, stop adding water.
Spoon about 1/4 cup of batter each into the muffin pan cups. Bake at 350 degrees for about 22-25 minutes. When finished, let cool for about 5 minutes and then transfer to a wire rack to continue cooling. Enjoy!

we recommend using organic ingredients for best results
while butter yields the moistest results, you can substitute butter for coconut oil or olive oil and it will still turn out good
The cold water helps to loosen the batter to be more workable. Adjust how much water you need based off your liking.
These muffins can be customized to different flavors! Try using ¾ cup elderberry powder instead of the cocoa powder for a yummy yet densely nutritious alternative!

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