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banana dark chocolate muffins
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Banana Dark Chocolate Muffins

Ingredients

  • 2 ripe bananas mashed
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 to ⅓ cup plain greek yogurt
  • 1/4 cup coconut oil melted
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour whole wheat flour, or oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • ¼ tsp ground nutmeg
  • 1/3 cup dark chocolate shavings or chocolate chips

Instructions

  • Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
  • In a large bowl, mash the bananas until smooth. Whisk in eggs, maple syrup, yogurt, coconut oil, and vanilla extract until well combined.
  • In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined — do not overmix.
  • Fold in the dark chocolate, reserving a few to sprinkle on top.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Sprinkle the reserved chocolate on top of the batter.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. These muffins also freeze well — wrap individually and store in a freezer-safe bag for up to 3 months.
Enjoy your healthy and delicious muffins!