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!
Description
Double Chocolate Banana Muffins
Double Chocolate Banana Muffins
- 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
- Preheat oven to 400 degrees. Add muffin liners to a muffin pan, set aside
- Mix the flour, baking powder, salt, espresso (optional), and cocoa powder. Set aside.
- Using your stand mixer (whisk attachment) or hand mixer, whisk/mash the bananas.
- Add the vanilla, maple syrup, yogurt, and maple syrup to the bananas. Whisk for about 30 seconds, until smooth.
- 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.
- Using a spoon, scoop and pour the batter to fill each muffin liner to about ¾ filled.
- 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.
- Cool for 5 minutes and move to cooling rack to cool completely. Enjoy!
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