This fall, I’ve enjoyed experimenting with some vegan, gluten, and refined sugar-free baking. While I’ll always love my layer cakes and rich brownies, it’s nice to be able to whip up some yummy treats that also make me feel great! Like my chocolate chip banana bread cookies and pumpkin oatmeal cookies, these chocolate banana muffins are so easy to throw together and make a great quick breakfast or snack. The cocoa offers a deep color and chocolatey flavor – a few chocolate chips don’t hurt, either! And the natural sugar from the banana is subtly – rather than tooth-achingly – sweet. My favorite way to enjoy these muffins is warmed and spread with a bit of coconut oil. Enjoy!
Chocolate Banana Muffins
Makes 12 muffins
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- Preheat oven to 350°. Grease a muffin tin with coconut or canola oil.
- In a small bowl, whisk together flour, oats, cocoa powder, baking powder, and salt.
- In a large bowl, mash bananas. Beat in eggs, then coconut oil, honey, almond milk, and vanilla.
- Fold flour mixture into banana mixture. Fold in chocolate chips.
- Spoon batter into prepared pan. Bake until a tester inserted in the center of a muffin comes out clean, about 25 minutes.