Double Chocolate Banana Muffins

Do you ever want a chocolate indulgent treat without the guilt? For me, this answer is YES, daily! This double chocolate banana muffin recipe is a delightful chocolate baked good, without all the guilt. Made with no raw sugar, gluten-free, protein from Greek yogurt… and dark chocolate. I guarantee this chocolate muffin will satisfy your sweet tooth! I love to hear your thoughts in the comments below or check us out on Instagram too. Enjoy!

-Simply Enjoy

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Double Chocolate Banana Muffins

Author: The Altered Chef Cuisine: Baked Goods, Breakfast, Dessert Recipe Keys: B baked goods B banana muffin B breakfast D Dark chocolate D desserts D double chocolate muffin Gluten Free L low sugar baked goods M muffin

Difficulty: Beginner Prep Time 10 mins Cook Time 16 mins Rest Time 15 mins Total Time 41 mins

Servings: 12

Best Season: Suitable throughout the year

Description

Double Chocolate Banana Muffins 

 

Double Chocolate Banana Muffins

Servings

• 1 ¹⁄₄ cup Oat Flour (All Purpose will work if you do not have a gluten allergy.)
• ¹⁄₃ cup Olive Oil
• 2 Small-Medium Sized Ripened Bananas
• 2 Eggs
• ¹⁄₂ cup Greek Yogurt
• ¹⁄₃ cup Cocoa Powder (I used I used Ghirardelli Dutch Cocoa Powder.)
• 1 tsp Vanilla Extract
• 1 ³⁄₄ tsp Baking Powder
• ¹⁄₂ tsp Sea Salt
• ¹⁄₃ cup Maple Syrup
• ¹⁄₄ tsp Espresso Powder (Optional but helps enhance the chocolate flavor.)
• ¹⁄₂ cup Dark Chocolate Chips (Plus extra for topping. Semi Sweet works too.)

Instructions

1. Preheat oven to 400 degrees. Add muffin liners to a muffin pan, set aside

2. Mix the flour, baking powder, salt, espresso (optional), and cocoa powder. Set aside.

3. Using your stand mixer (whisk attachment) or hand mixer, whisk/mash the bananas.

4. Add the vanilla, maple syrup, yogurt, and maple syrup to the bananas. Whisk for about 30 seconds, until smooth.

5. Add the flour mixture to the banana mixture. Whisk but do not over mix, the mixture will be a little clumpy, that is okay. Fold in the chocolate chips.

6. Using a spoon, scoop and pour the batter to fill each muffin liner to about ¾ filled.

7. Place in oven for 5minutes. Reduce from 400 degrees to 350 (do not remove the muffins from the oven.) and bake an additional 11-13 minutes. Set the timer once you reduce the oven temperature.

8. Cool for 5 minutes and move to cooling rack to cool completely. Enjoy!

Nutrition Facts

Serving Size 1

Servings 12

Keywords: muffin, double chocolate muffin, banana muffin, dark chocolate, baked goods, desserts, breakfast, gluten free, low sugar baked goods,