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Double Chocolate Banana Breakfast Muffins, DF

Prep Time 18 minutes
Cook Time 17 minutes
Total Time 35 minutes
Servings 16 standard muffins
Author Sonja

Ingredients

  • 2 medium bananas approximately 1 cup, over-ripe is best
  • 1 tsp vanilla extract
  • 1 egg or "chia" egg replacement 1 Tbsp chia seeds mixed with 3 Tbsp room temperature water
  • 1/2 cup coconut oil melted
  • 1/3 cup + 1 Tbsp unsweetened almond milk or milk of choice
  • 2/3 cup coconut sugar or granulated sugar of choice
  • 3 Tbsp unsweetened cocoa powder
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 1/2  cups whole wheat flour
  • chocolate chips to sprinkle

Instructions

  1. Preheat the oven to 375 degrees.
  2. If you are using a "chia" egg replacement, mix the chia seed and room temperature water in a small bowl, and set aside to gel until needed.
  3. In a large mixing bowl, mash the banana with a fork until mostly smooth.
  4. Whisk the vanilla and egg with the banana until completely combined.
  5. Stir in oil and milk to combine.
  6. Add sugar and keep on stirring.
  7. Incorporate the cocoa powder, and scrape sides of bowl down as needed.
  8. Add salt and baking soda, and then carefully fold in flour, until combined.
  9. Place paper muffin liners in the muffin tin, and fill with batter until about 3/4 full.
  10. Sprinkle with the chocolate chips as desired.
  11. Bake for approximately 15-17 minutes (if using a mini muffin tin, check muffins after 10-12 minutes), or until a toothpick inserted into the center of the muffins comes out clean.
  12. Cool in the muffin tin for 5 minutes, and then move to a baking rack.
  13. Serve, and enjoy!
  14. Store leftovers in an airtight container.