It is a puzzling time in the world right now, as COVID-19 has inflicted a great deal of stress and sadness, and turned our day-to-day lifestyles upside down. My heart goes out to all of those directly affected by the virus, as well as everyone who is struggling financially and/or emotionally. There isn’t much that I am sure of during these uncertain times, but I do know that many of us could benefit from taking things day by day, taking care of ourselves, and keeping our minds occupied with things that may bring us joy. For me lately, that has been playing piano, going for walks outside, watching movies with Spencer, and, of course, baking.
If you, like me, are a fan of chocolate, this recipe is for you. With a moist, tender crumb and an ideal ratio of sweet banana and chocolate flavors, these muffins are a delicious option for breakfast as well as dessert! They are a new favorite recipe in my home, and are sure to be in yours too.
Double Chocolate Banana Muffins
Ingredients
- 1 1/4 cups all-purpose flour (may be gluten-free all-purpose)
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 large very ripe bananas, mashed
- 1/2 cup white cane or coconut sugar
- 1/4 cup coconut oil, melted
- 1 flax egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners or grease with cooking spray.
- In a large bowl, stir together the flours, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, mix together the mashed banana, sugar, coconut oil, flax egg, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined, then stir in the chocolate chips (don't over-mix!).
- Divide the batter evenly among the prepared muffin cups, and bake 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan on a wire rack for at least 5 minutes, then remove and enjoy!
