Recently I was craving something chocolatey, quick and easy to make. I am well aware of how many different types of banana recipes exist on the internet, but I didn’t want dessert where the banana was going to overpower every other flavor. In fact, if I barely tasted any banana, that would be okay too. I had way too many overripe bananas though, and wanted to incorporate them somehow.
That is when these epic double chocolate banana muffin recipe were born. Full of flavor, no mixer needed, and put those bananas to good use kind of recipe. The best part, I can hardly taste any bananas and the final flavor tastes like a mix between a brownie and and an ice cream sundae!
One of the best parts of this recipe creation is that it is refined sugar free. Which means, you get the added sweetness without any cane sugar. I don’t feel guilty eating these chocolate muffins for breakfast either because I don’t felt like I just got attacked by sugar. It satisfies cravings in so many ways, but you really need to make it yourself to understand what I mean.
My biggest critic is my 2 year old, and although I don’t like giving him too much sugar, I can easily give this to him without the mom guilt because I used healthy ingredients and know exactly what’s in it. So if you also have kids and want to see their faces light up when you give them something yummy to eat, you will enjoy making these for your family too!
One tip is if you are on a very strict sugar diet, you can easily swap the traditional chocolate chips in the recipe with alternative sugar sweetened chocolate chips. I am noticing they are becoming more easy to find at grocery stores. I made them with traditional semi-sweet chocolate chips, but feel free to use chocolate chips sweetened with monk fruit, stevia, etc.
I hope these muffins make your day because they sure make ours, and I will be making them again and again for my family and loved ones.
| Prep Time: 15 minutes | Bake Time: About 14 minutes |
| Serves: 12 muffins | Total Time: About 30 minutes |
| Ingredients 1 cup flour (I used this one) 1/2 cup cacao powder (I used this one) 1 tsp baking soda 1 tsp baking powder 3/4 tsp salt (my favorite healthy salt) 2 tsp cinnamon (I used this Saigon cinnamon) 2 medium eggs 2 overripe bananas 1 1/2 tsp vanilla extract 6 tbsp butter (melted then cooled at room temperature) 1/2 cup maple syrup 1/2 cup semi-sweet chocolate chips |
| Instructions 1. Preheat oven to 425F. Line a cupcake/muffin baking pan with cupcake liners and set aside. 2. In a medium mixing bowl, add flour, cacao powder, baking soda, baking powder, salt, and cinnamon. Set aside. 3. In a separate large bowl, mash the bananas, add the eggs, vanilla extract, melted butter, and maple syrup and stir until well combined. 4. Gradually add the flour mixture to the banana mixture one cup at a time. Stir, and keep adding the flour mixture in until everything is in the banana mixture. Gently stir until no dry mixture is visible. 5. Add chocolate chips and gently stir until well combined. 6. Using a large cookie scooper, scoop out the batter onto the lined cupcake/muffin pan leaving a little space at the top. (Up to 3/4 full) 7. Place into the oven and set timer for 5 minutes. 8. When timer goes off, DO NOT open the oven, just bring down the temperature to 350F without opening the over, and bake for an additional 11-14 minutes. *My oven is a bit slow so mine baked in 14 minutes. If you know your oven is fast, check your muffins with a toothpick around the 11-12 minute mark. 9. Once a toothpick comes out clean, take out muffins and let it cool for about 10 minutes before indulging. Don’t forget to brew your favorite hot or cold beverage and enjoy! Please do come back and let me know your thoughts if you try this recipe. ❤ |
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