Three words to describe these muffins you ask? Easy, nutritious ad incredibly tasty! Okay that was more than three words… But seriously these muffins are so chocolatey and super healthy – the bulk of the sweetness comes from ripe bananas. A must-try.
Every week I buy bananas to slice on top of my smoothie bowls in the morning, but sometimes I have a few left over that I never got around to eating. I really HATE the taste of overly ripe bananas on their own, so I usually just end up freezing them to put in smoothies or my oatmeal bowls. Thanks to my muffin craving, this week I decided to try something different and put them into muffins. Spoiler alert… They turned out amazing!
I’m a big believer that you can eat comfort food and make it healthy at the same time. These muffins are no exception. Plus, chocolate and banana just go together, don’t you think? These muffins are gluten-free as well – I used almond flour instead of regular flour. All you’ll need for this recipe is a bowl, a fork, a whisk and your ingredients. I’m all about simple, quick and healthy recipes!
If you give this recipe a try, tag me on instagram. I’d love to see your creation!
- 1 cup almond meal flour
- 3 ripe bananas
- ½ cup unsweetened cocoa powder
- 2 heaping tsp baking powder
- ½ cup 2% plain greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup maple syrup
- ½ cup chocolate chips
- Preheat oven to 350 F and line muffin pan.
- Mash bananas with fork.
- Mix almond meal flour, cocoa powder and baking powder in a large bowl. Mix well.
- Add mashed bananas, eggs, greek yogurt, vanilla extract, and maple syrup in a small bowl. Mix well.
- Add wet ingredients to dry ingredients, mix until combined
- Fold chocolate chips into batter until combined.
- Place batter into muffin pan and bake for 25-30 minutes, or until toothpick comes out clean from batter.
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