Baking with Bananas
These double chocolate muffins are soft, moist, and packed with melted chocolate chunks. They’re the best dessert after dinner and incredible in the morning with a cup of coffee. Even better, you can heat them up and top with almond butter and they’re the best gooey and warm snack. But my favorite part about these muffins is that one of the main ingredients is bananas!
If there’s one flavor I love in my baked goods, it’s banana. I started baking with bananas when I realized eggs weren’t the best option for me in terms of sulfites. After creating my vegan and sulfite-free brownie recipe I developed a keen taste for chocolate and bananas together. Since then, I’ve used bananas in many recipes to improve flavor and texture.
Bananas also have incredible health benefits and are one of the most popular fruits in the world! This means they help make baked goods healthier and are easy to find. They can also replace many ingredients in recipes to make them allergy/diet friendly. If you haven’t baked with bananas yet, this is a great place to start.
Ingredients:
- Organic banana: Should be a ripe or over-ripe banana.
- Organic flaxseed Can substitute one egg for this if you prefer and/or can safely have eggs.
- Unbleached, organic all purpose flour
- All natural, organic maple syrup
- Organic coconut sugar or cane sugar
- Almond butter
- All natural vanilla
- Organic cacao powder
- Baking soda
- Sea salt
- Semi sweet or dark chocolate chunks
How to Make these Double Chocolate Muffins
Start by preparing the flax egg by mixing 1/2 tablespoon flaxseed meal with 1+1/2 tablespoons water. Mix the flax and water in a small bowl and let it sit for 10 minutes. While the flax egg is sitting, preheat the oven to 350 degrees and prepare a cupcake/muffin tin with cupcake holders (or spray the pan really well). You’ll need one large bowl and a spoon or two to prepare the muffin batter.
Mash the banana and mix it with the flax egg until smooth. Then stir in the maple syrup, sugar, almond butter, vanilla, baking soda, and sea salt. Mix all ingredients until they are well combined then add in the cacao powder and flour. Stir again until the batter thickens.
At this point you can add in some chocolate chunks to bake them inside the muffins or you can save them for on top (or both!). Then pour the batter into your muffin pan until the cups are 3/4 of the way full. Place the remaining chocolate chunks on top and place in the oven. After 30 minutes, use a toothpick to check if the center is dry. If not, bake for another 5 minutes and repeat until the dry.
When your double chocolate muffins are done, let them cool on top of the oven for 5-10 minutes then enjoy!
Storage & Suggestions for these Double Chocolate Muffins:
These muffins can be kept in an air-tight container on the counter for 4-5 days. They also freeze well and can be kept in a container in the freezer for up to 1 month!
If you’re looking for a fantastic way to enjoy these muffins, I recommend warming one up and topping it with almond butter and Organic Valley frozen yogurt. Another great way is to warm one up and enjoy with a side of Vanilla Almond Milk. They incredible warm if you didn’t get the hint.
If you love chocolate, check out these other chocolatey desserts:
Double Chocolate Banana Muffins
Ingredients
- 1 Medium Ripe banana
- 1/2 Flax egg 1/2 tbsp flax egg + 1 1/2 tbsp water
- 3/4 cup Unbleached organic all purpose flour
- 1/2 tbsp Baking soda
- 1 1/2 tbsp Maple syrup
- 1/4 cup Coconut sugar
- 1/4 cup Almond butter
- 1/4 cup Cacao powder
- 1/4 tsp Vanilla
- 1 pinch Sea salt
- 1 handful Chocolate chunks
Instructions
- Preheat the oven to 350 degrees and prepare a muffin tin with baking cups.
- Mash the banana and combine with your flax egg until the mixture is smooth.
- Stir in the baking soda, maple syrup, sugar, almond butter, vanilla, and sea salt and combine well.
- Mix in the flour and cacao powder and stir until just combined.
- Add in the chocolate chips to your batter AND/OR save them to put on top.
- Pour the batter into the muffin tin and bake for 30 minutes. If you're not sure when they're ready, stick a toothpick in the center and check to see if it comes out clean.
- Let the muffins cool for 5 minutes then enjoy!
