Natural sweetness, bananas and double chocolate all in one treat, how could these muffins get any better? Instead of making the traditional banana bread with those brown bananas which are waiting to be used, lets spice up the week a bit more and add them to some muffins instead!
So let's talk about these muffins, look at how gorgeous these are!
First off, these ripe, brown bananas are the best to use with this recipe. When bananas are at their ripest, this is when they are the most sweet, so keep this in mind when you are making this next time to take in consideration on how sweet you want the muffins. Also, these muffins are some of the most delicious muffins I've made and since they are made with coconut oil, honey and greek yogurt, they stay exceptionally moist inside are perfect eaten both warm and cold.
Next, for the chocolate, I have used three different kinds in these muffins. First, there is the natural coco powder which is mixed into the dry ingredients as well as two different types of chocolate chips. I have chosen to use dairy free dark chocolate chip by Vita Cost as well as some medium sized chocolate chips to use on top of the muffins! I also like to use these specific chocolate chips, because you can always sub the greek yogurt or remove it from the recipe and these would be diary free.
Lastly, make sure to stir the batter as little as possible, to ensure that it stays light and fluffy. The more you mix, the denser it becomes. Also, I used a 1" ice cream scoop to evenly distribute them into the muffin pan and make sure they don't over flow when baking. I can't wait for you all to enjoy these as much as I did! Oh and they make for the perfect treat to give to others as well! Happy baking!
Ingredients
- 3 bananas
- ¼ cup of honey
- 1 teaspoon of vanilla extract
- ⅓ cup of greek yogurt
- ⅓ cup of coconut oil, melted
- 1 egg
- 2 tablespoons of cocoa powder
- 1⅔ cup of white whole wheat flour
- ½ teaspoon of sea salt
- 1 teaspoon of baking soda
- ⅓ cup of mini chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 degrees .
- Coat a muffin tin with cooking spray.
- In a small bowl, toss together the flour, baking soda, salt, cocoa powder, and both types of chocolate chips. Mix.
- Make sure your bananas are at their very ripest (black skins are best). Remove the skins and mash the bananas extremely well.
- In another bowl, whisk together the egg and Greek yogurt. Stir in the melted coconut oil, vanilla extract, and the ripe mashed bananas.
- Combine wet and dry ingredients and mix until JUST combined. Don't over-mix as this will result in the muffins becoming denser
- Separate the batter evenly among the 12 cups.
- Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
- Allow to cool and then remove from the muffin tin.