Double Chocolate Banana Muffins (Guilt-Free)FULLforLife
Who doesn’t love chocolatey 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 splurge on a chocolatey breakfast or dessert.
Looking to add a creamy chocolate frosting? Try this chocolate ganche.
Why make your muffins from scratch?
When it comes to baked goods, we are big proponents of from-scratch, as opposed to box mixes. Packaged versions are generally made with refined sugar, refined flour, hydrogenated fats, additives, preservatives, artificial colors and flavoring.
These home-baked muffins are made with simple, FfL-friendly, REAL food ingredients. They’re also far healthier than commercial mixes because they use half the amount of sugar, get most of their chocolatey flavor from cacao powder and replace more than half of the oil with yogurt and banana.
These muffins are extremely freezer-friendly and make a great grab-and-go snack! For snack-sized portions, bake them in a mini-muffin tin (decrease bake time.) Allow muffins to cool completely and freeze in a gallon-sized freezer bag. Simply pull a muffin out of the freezer, thaw in the fridge overnight or thaw at room temperature, and ENJOY!!!
Kid-friendly and great for school lunches
Double Chocolate Banana Muffins are great for school lunches. If frozen, pull a muffin out in the morning, put it in your kiddo’s lunchbox and it will be thawed by the time they’re ready to eat.
Double Chocolate Banana Muffins (Guilt-Free)
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.
To Further Ripen Bananas:
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 bananas are to begin with. Monitor the bananas and when the peel is dark black they are ready to go!
Preheat oven to 350 degrees.
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)
In a small bowl, add the almond flour. Remove 2 tablespoons of the 1/2 cup of almond flour prior to adding other dry ingredients. (Put it back in the flour container or dispose of it.) Add oat flour, baking soda, arrowroot flour, salt, cocoa powder and chocolate chips. Stir to combine.
In a separate large bowl, mash the bananas extremely well. After bananas are mashed, add beaten egg, Greek yogurt, melted coconut oil, vanilla extract and maple syrup. Stir to combine.
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 10-12 cavities.
Bake on center rack 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. Enjoy!
Muffins remain freshest stored in the refrigerator in an airtight container.
We recommend organic ingredients when feasible.