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The oat bran and salt are my additions to this recipe, adapted from Nigella Kitchen. Children are very handy banana mashers.
3 very ripe or overripe bananas
½ cup vegetable oil
½ cup (packed) light brown sugar
1/3 cup Quaker oat bran, optional
1 ¼ to 1 ½ cups all-purpose flour
3 tablespoons best-quality unsweetened cocoa powder, sifted (I skipped the sifting)
1 teaspoon baking soda
Pinch salt, optional
1. Preheat the oven to 400˚ F and line a muffin tin with paper muffin cups (I used nonstick cooking spray instead). Mash the bananas.
2. Beat in the oil, followed by the eggs and sugar. Whisk in the oat bran, if using.
3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt, using the lesser amount of flour if you’ve added the oat bran. Add this mixture to the banana mixture and stir gently until combined. Spoon into the muffin cups.
4. Bake for 15-20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cups. Let cool slightly in the pan before removing to a wire rack.
Find out more about this recipe on Mom Appetit's blog.