Whole Wheat Double Chocolate Banana Muffins
I am a total chocolate lover. I love desserts. I love to have a sweet treat with my coffee in the morning. I was NOT disappointed with this recipe. So decadent. So delicious. And no sugar!! I hope you enjoy. ;)
Ingredients:
3 large, very ripe bananas
1/3 cup Wholesome! organic blue agave (I used regular agave nectar)
1 large egg, at room temperature
1/4 cup coconut oil, melted (or use canola oil, vegetable oil, or melted butter)
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet or dark chocolate chips (save a few for topping)
Directions:
Preheat oven to 425°. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 10-12 muffins (usually varies because of the banana size), so you might have 1 empty.
In a medium bowl, mash the bananas up using a fork.1 Try to rid any and all large lumps-- this requires some arm muscle! Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the muffins.
Spoon the batter into liners, filling them all the way to the top. Top each with a couple chocolate chips-- this is just for looks! Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
*Recipe Notes:
You'll want to end up with 1 and 1/2 cups mashed bananas.
*Recipe from www.sallysbakingaddiction.com
Whole Wheat Double Chocolate Banana Muffins
Ingredients:
3 large, very ripe bananas
1/3 cup Wholesome! organic blue agave (I used regular agave nectar)
1 large egg, at room temperature
1/4 cup coconut oil, melted (or use canola oil, vegetable oil, or melted butter)
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet or dark chocolate chips (save a few for topping)
Directions:
Preheat oven to 425°. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 10-12 muffins (usually varies because of the banana size), so you might have 1 empty.
In a medium bowl, mash the bananas up using a fork.1 Try to rid any and all large lumps-- this requires some arm muscle! Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the muffins.
Spoon the batter into liners, filling them all the way to the top. Top each with a couple chocolate chips-- this is just for looks! Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
*Recipe Notes:
You'll want to end up with 1 and 1/2 cups mashed bananas.
*Recipe from www.sallysbakingaddiction.com
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