Scrumptious Chocolate-Banana Muffins
I love a fruit & chocolate combo. Maybe it is the different flavours and textures that complement each other or because I feel chocolate makes everything better. So I took some ripe bananas I had on the counter and combined them with some rich cocoa powder into these gorgeous, soft, chocolaty muffins. With whole wheat flour for extra fibre and some protein powder for a more filling treat, these muffins will keep you fuller for longer. Plus, all ingredients go into one bowl to save on dirty dishes and work. In about 45 minutes from now, you could bite into your new favourite muffin.
- 12-muffin baking tray
- Parchment paper baking cups
- 2 ripe, large bananas peeled
- 2 eggs
- 1 cup coconut sugar
- ½ cup grapeseed oil (or olive oil)
- 6 tablespoons cocoa powder unsweetened
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 scoop chocolate protein powder optional
- Dark chocolate chips optional
- Heat oven to 350 F or 180 C.
- Line a muffin baking tray with parchment paper baking cups. Set aside.
- In a medium bowl mash the bananas with a fork.
- Add to the mashed bananas the sugar, eggs, oil and cocoa powder and mix with the fork until combined.
- Add to the mixture flour, baking soda and baking powder. Add chocolate protein powder if using. Mix with the fork until well combined. Overmixing can decrease fluffiness.
- Fill each baking cup with the chocolate mixture to reach ⅔ of its height. Top with some chocolate chips, if using.
- Bake for about 15-20 minutes. Muffins are ready when a toothpick inserted into the centre comes out almost dry with a few crumbs attached, and the muffins’ top is a bit bouncy.
- Let cool in the baking tray for about 5 minutes before carefully transferring the muffins onto a cooling rack.
These muffins freeze well. To freeze, muffins should be completely cooled to room temperature and kept frozen in an air-tight container.