I know, I know. We already have like 5 banana muffins posted on this blog. I have put off posting this recipe because of that fact, but here's the thing. While those muffins are all delicious and great in their own way, when I have ripe bananas you know I'm either making these muffins or banana bread. More often, these muffins because they are perfect for a grab and go snack or breakfast. My family LOVES these muffins! They have such a deep chocolate flavor and are so moist. What my family doesn't think about, but I love, are that these muffins are healthier than your average muffin. They are made with whole wheat flour, coconut oil, greek yogurt for extra protein, and have less sugar that most other muffins. These are best warm (they can be reheated in the microwave for 10 seconds) and those bites with melted chocolate chips are the absolute best!
Chocolate Banana Muffins
slightly modified from Chelsea's Messy Apron
INGREDIENTS
1 cup (125g) white whole wheat flour (or plain white flour)
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
4 tablespoons (29g) Dutch-process cocoa powder
2/3 cup chocolate chips (I use milk chocolate or mini semi sweet, or a mix)
1 large egg
1/2 cup (116g) Greek yogurt vanilla or plain (I love the Oikos Triple Zero vanilla)
1/4 cup (49g) melted coconut oil (butter works also)
1 teaspoon vanilla extract
1/2 cup (120g) light brown sugar, lightly packed
1 cup (230g) bananas extremely ripe (2-3 bananas)
1/2 teaspoon fine sea salt
4 tablespoons (29g) Dutch-process cocoa powder
2/3 cup chocolate chips (I use milk chocolate or mini semi sweet, or a mix)
1 large egg
1/2 cup (116g) Greek yogurt vanilla or plain (I love the Oikos Triple Zero vanilla)
1/4 cup (49g) melted coconut oil (butter works also)
1 teaspoon vanilla extract
1/2 cup (120g) light brown sugar, lightly packed
1 cup (230g) bananas extremely ripe (2-3 bananas)
INSTRUCTIONS
PREP: Preheat the oven to 425 degrees F (176 degrees C). Generously coat a standard-sized muffin tin with cooking spray and then dust the cavities with cocoa powder. Muffins will stick to standard muffin liners so it isn't recommended. * Melt coconut oil, measure, and set aside to cool.
DRY INGREDIENTS: Remove 1 tablespoon of the 1 cup of flour. In a small bowl, toss together the remaining flour (after removing 1 tablespoon), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
MASH BANANAS: Make sure your bananas are at their very ripest. Remove skin and mash with a fork until the consistency of a thick applesauce. Measure 1 cup of mashed bananas. *
WET INGREDIENTS: In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (oil should not be hot; let it cool to room temperature before adding), vanilla extract, brown sugar, and the extremely ripe mashed bananas. Briskly mix until completely smooth.
COMBINE WET AND DRY: Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
BAKE: Separate the batter evenly among the prepared pan into the 12 cavities. Bake at 425 for 5 min, then lower temp to 350 for 10-12 minutes or until a toothpick comes out clean or with a few moist (not wet) crumbs when inserted into the center of a muffin.
* I actually love to use these Parchment Liners! Nothing sticks to them. However, you can find them WAY cheaper at Target.
*Make sure you are measuring your flour lightly- spoon it into measuring cups and level off.
*If you don't have quite enough bananas, make up the difference with more Greek Yogurt
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