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Chocolate Banana Bread Muffins

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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes

Ingredients
  

  • 448 g (~4-5 large) very ripe bananas
  • 2 eggs
  • 2 tsp. vanilla
  • 2 TBSP oil, melted: coconut, walnut, almond
  • 2 TBSP maple syrup (Lakanto, monk fruit)
  • 1 C flour: oat, AP, GF, spelt, WW
  • 6 TBSP cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. stevia*
  • ¼ tsp. sea salt
  • 60 g (¼ C) chocolate chips dairy-free

Instructions
 

  • Preheat the oven to 350°F
  • In a bowl or large container, mash the bananas with a fork or pastry blender until the chunks are pea-sized or smaller
  • Once mashed, mix the rest of the wet ingredients into the bananas
  • In a separate bowl, combine the dry ingredients
  • Mix the dry ingredients into the wet, being careful not to overmix
  • Fold the chocolate chips in
  • Spray a muffin pan with cooking spray or line with baking cups, then fill each muffin tin ~¾ of the way full with batter
  • Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Notes

  • *Stevia: if the bananas are very, very ripe, cut the amount of stevia or sweetener in half
  • Storage: since they’re so moist, they can go bad rather quickly if they aren’t stored properly. Store them in an airtight container for 3-4 days at room temperature, or for a week in the fridge. They can also be prepped in large batches and stored in the freezer and unthawed as needed!
  • To make mini muffins, follow the recipe as normal and cut the baking time in half – start checking them around the 8 minute mark. For mega muffins, add an additional 5-7 minutes to the baking time, or until a toothpick comes out clean.
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