Who doesn't love muffins, especially when making them a teensy bit healthier is so easy to do? These extraordinary muffins are a baked breakfast that doubles as a delectable dessert. You can eat them fresh or freeze them for later. They are convenient to grab on-the-go and a guilt-free way to spurge on a chocolatey breakfast or dessert.
Because ripe bananas are what make this recipe rad, if your bananas aren't extremely ripe, here's what to do! (If your bananas are extremely ripe and have dark peels, skip this step.)
Preheat oven to 350 degrees.
Place bananas on a tray or on aluminum foil, peel on, and bake for 6-12 minutes, depending on how ripe the banans are to begin with. Monitor the bananas and when the peel is dark black they are ready to go!
Generously coat a non-stick muffin tin with coconut oil or EVOO cooking spray. If using cooking spray, wipe the excess EVOO so that it does not pool in the bottom. These muffins tend to stick to paper muffin liners, so they're not recommended.
Dust the cavities with cocoa powder. (optional)
Remove 1 tablespoon of the 1/2 cup of almond flour. (Put it back in the flour container or dispose of it.)
In a small bowl, combine the almond flour (after removing 1 tablespoon from the 1/2 cup), oat flour, baking soda, arrowroot flour, salt, cocoa powder and chocolate chips. Stir.
In a separate bowl, mash the bananas extremely well.
In a large bowl, whisk together the egg and Greek yogurt.
Stir in the melted coconut oil, vanilla extract, maple syrup and the extremely ripe mashed bananas.
Slowly add dry ingredients into wet ingredients and mix until JUST combined. Over-mixing results in denser muffins and is not recommended.
Separate the batter evenly among the 12 cavities.
Bake for 28-32 minutes or until a toothpick comes out clean when inserted into the center of the muffin. Check at 28 minutes, and every 2 minutes thereafter, until the toothpick comes out clean.
Remove muffins from the oven, allow them to cool slightly and remove them from the muffin tin. If they stick to the sides, use a small rubber spatula or butter knife to cut around the edges and help remove them.
LEFTOVERS: Muffins remain freshest stored in the refrigerator in an airtight container.
FREEZING: Freeze muffins in freezer baggies, thaw in the fridge overnight and enjoy!