I love reasons to use ripe bananas, especially if they involve chocolate. These muffins use a hearty flour and contain no refined sugar, so I think we can call them healthy, right? Besides, these muffins do include a fruit among those studs of chocolate chips.😉 You can whip these up quick in one bowl and have warm muffins in no time. I love to warm leftovers in the microwave for 15 seconds to get the chocolate gooey every time. Great texture and flavor.....delicious for breakfast or snacking!
Healthy Banana Chocolate Muffins
Makes 12 muffins
3 bananas, mashed
1/2 cup maple syrup
1 teaspoon vanilla
4 tablespoons coconut oil, melted
2 tablespoons cocoa powder
1 teaspoon cinnamon
1 2/3 cup multi-grain gluten-free flour (I use Cup4Cup Wholesome Flour)
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup mini chocolate chips
Preheat oven to 350°F. In a large bowl, mash bananas until only small lumps are left. Add the remaining ingredients except chocolate chips and mix until completely combined. Fold in chocolate chips. Line a muffin tin with cupcake liners. Fill each cup about 3/4, dividing all batter between 12 cups. Bake for 15-17 minutes. Allow to cool in pan a few minutes before moving to a cooling rack.
Gather your ingredients. You will need 3 ripe bananas, maple syrup, vanilla, coconut oil, an egg, multi-grain flour, cocoa powder, cinnamon, baking soda, and miniature chocolate chips.
This recipe is a one-bowl, put it all in and mix kind of recipe! Start with your bananas, and mash them until just small chunks are left.
Then start throwing in all the ingredients, The order really doesn't matter because you won't need to mix until they are all in. I started with 2 tablespoons cocoa powder.
Add 1 2/3 cup hearty gluten-free flour, or gluten-free flour of choice. Be sure it contains xanthan gum.
Add 1/2 teaspoon salt.
Add 1 teaspoon cinnamon.....
....1 teaspoon baking soda.....
.....1/2 cup pure maple syrup.....
....4 tablespoons coconut oil.....
.....1 teaspoon vanilla.....
......and 1 egg. Whisk until combined.
Fold in 1/3 cup miniature chocolate chips.
Line a muffin tin with cupcake liners and evenly distribute the batter among all 12. It's a little more than 3/4 full. You can smooth the tops if you like. Just wet a finger and rub them smooth. I personally like the rugged look.
Bake in preheated 350°F oven for 15-17 minutes until set.
Allow to cool for about 5 minutes in the muffin pan before moving to a wire rack to cool completely. Although, eat some before that! 😉
These babies freeze well, and are just as delicious microwaved for about 15 seconds before eating to get that chocolate gooey again. So great for a quick breakfast or snack!
Recipe Source: Recipe adapted from a recipe at Joyful Healthy Eats