HEALTHY CHOCOLATE BANANA MUFFINS

Food

Apr 21

I made muffins! So, I really like making muffins and breads for breakfast. Probably because I limit eating starches in the evening and I like bread. For the last few years I’ve been changing things up in regards to how I bake. I try to stay away from traditional flour and sugar, so I primarily bake with oat flour (I just blend up whole oats in the blender) and I use honey as a sweetener. I have found some really fun breads and muffins that I now bake on the regular with oat flour and honey. I also like to keep things simple in the kitchen, so I don’t go crazy with trying lots of different flour alternatives (at least not right now) we almost always have oats, so that’s what I use.

Today, I’m sharing a super fun chocolate banana muffin and you can eat it guilt free because it’s on the healthier side and tastes amazing! Let’s get to it!

HEALTHY CHOCOLATE BANANA MUFFINS

WET INGREDIENTS:

2 Bananas
2 eggs
2 Tbsp of honey
1/2 tsp vanilla extract
3/4 cup of greek yogurt
1/4 cup of coconut oil

DRY INGREDIENTS:

2 cups of oat flour
3 Tbsp of cocoa powder
3 tsp of baking powder
1 tsp of baking soda
1/2 tsp of ground cinnamon
1 cup of chocolate chips

INSTRUCTIONS

Preheat oven to 400º (F). Line muffin tin with paper liners.
In medium bowl mix together wet ingredients, except for the coconut oil. Save that for later.
Once wet ingredients are combined, add dry ingredients, except for chocolate chips. Save those for later.
Fold in melted coconut oil, mix until just combined.
Fold in chocolate chips.
Fill muffin liners with batter, filling each almost to the top.
Bake for 18 minutes, or until tops are lightly golden brown. Check by inserting a toothpick in the middle, if it comes out clean or with a few moist crumbs, they are good to go. Cool muffins in tin for at least 5 minutes, then transfer to cooling rack. Let muffins cool for a smidge or the bottoms get stuck.

Now enjoy your yummy, healthy, protein packed muffins for breakfast or a snack!