Behold my favorite muffin recipe to date! Chocolate banana muffins that are moist, rich, and hearty. I must admit, I was a bit hesitant to post this recipe and doubting whether or not this was perfect enough…but I honestly wouldn’t change a thing! It’s perfectly sweet enough to satisfy my sweet tooth, it’s not too light or too dense (it’s in between), and it actually holds me over till the next meal. It honestly kind of has a chocolate graham cracker kind of flavor and I think it’s DIVINE! I love that each ingredient is nice and healthy, and I can top these off with extra yogurt, or peanut butter if I want more decadence.
A couple things to note:
The sweetness in here comes from the ripe banana (the riper the sweeter) and Sweetleaf stevia but you can add maple syrup if you’d like to make it sweeter! I’d say about 2-3 tablespoons would do just fine.
Most of the fat in this recipe comes from an avocado! YUP it’s such a mild taste that you won’t even tell it’s there. The chocolate definitely takes over (and i’m all for it). But the avocado in combination with the yogurt just adds the richness you’re looking for in a muffin.
I also use a blender to mix the dry and the wet ingredients separately then I combine the two together. If you don’t have a blender, I’m almost positive a food processor would also work although I haven’t tried.
3 tablespoons unsweetened cocoa powder (I love using a dark unsweetened cocoa powder-it’s so rich)
1/3 cup unsweetened almond milk (any milk will do)
1 large egg
1 teaspoon vanilla extract
8 drops Sweetleaf stevia (optional and can sub 2-3 tablespoons liquid sweetener of choice such as maple syrup)
1/2 cup greek yogurt
1 large ripe banana
1 large ripe avocado
Preheat the oven to 350 degrees and spray a 6 ct muffin pan (for large muffins) or 12 ct muffin pan with non-stick cooking spray.
Put all of the dry ingredients into the blender and blend until flour consistency (oats through cocoa powder) then place into a large bowl.
Next, blend all of the wet ingredients (almond milk through avocado) in the blender until smooth, and gently pour it into the dry ingredients bowl and stir until just combined and no flour mixture is unmixed. The key to the perfect muffin is to not over mix :). The batter will be pretty thick and kinda lumpy and that’s perfectly okay!
Evenly distribute the mix into the muffin pan, and let it bake for 18-20 minutes. Insert a toothpick into the center to test if the muffin is done.
I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. 😉
Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!
1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Greek Yogurt
1/4 Cup Unsweetened Almond milk
1/2 tsp Apple Cider Vinegar
1 Large Egg
2 Mashed Bananas
2 Tbsp Peanut Butter
2 Tbsp Chocolate Chips for Topping
2 Tbsp Nuts of Choice for Topping
Preheat the oven to 350 degrees F.
Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
In a medium bowl mix all of the dry ingredients.
Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
Mix gently until it just combines. Do not over mix 🙂
Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!
*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.
*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!