Banana Chocolate Chunk Muffins

P.s. Don’t forget to enter this book giveaway, which is open until next Wednesday! Anyone can enter, so go right ahead.


Out of all the banana muffin variations I have on this blog, I can’t believe I don’t have one with chocolate. The travesty!

Fortunately for you, I’m prepared to make amends today. Forgive me?

I present you with a heavenly combination of overripe bananas, coconut oil, and chocolate. Seriously, it doesn’t get much better than this. This is a good time to mention that as much as I’m obsessed with all things lemon, bananas come really close so it was a no-brainer to bake muffins when faced with overripe bananas.

You want to make sure your bananas are soft, mushy and brown. In other words, the opposite of these pictured below. The more ripe the bananas are, the more naturally sweet these muffins will turn out and that’s a good thing.

Second, make sure to use unrefined coconut oil. Sure, you can use refined (and if that’s all I had in my pantry, I would certainly not discriminate) but in my experience, unrefined takes these above and beyond taste wise.

Finally, use whatever chocolate you prefer but honestly, dark chocolate is the way to go with baked goods. Plus, dark chocolate is a total health food because of all the antioxidants. Which means you can have several muffins, right? Dessert math, it’s a thing.

Let’s get this party started. p.s. This post not an ad for Trader Joe’s…I just happen to shop there.
Banana Chocolate Chunk Muffins
makes 12-14 muffins
time: 30 minutes
an original recipe

Ingredients
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon powder 
1/4 tsp ground nutmeg
1/4 tsp ground ginger
100 grams dark chocolate bar, chopped into small chunks
3 medium size ripe bananas, mashed (about 1 1/4 cups mashed)
2 tbsp ground flaxseed meal plus 6 tbsp warm water
1/2 cup coconut oil
1/2 cup light brown sugar, packed
1 tsp pure vanilla extract


Directions
1. Preheat oven to 350F.

2. In a bowl, whisk all the dry ingredients plus the chopped chocolate until combined. Set aside.

3. Measure out the flaxseed meal into a small bowl (I used a 4 oz. ramekin) and add the warm water. Let sit for at least 5 minutes. The consistency should be gel-like after the flaxseed meal absorbs most of the water.
4. Using a fork, combine the mashed bananas, coconut oil, brown sugar, and flax mixture. Add in the vanilla extract mixing until throughly combined.
5. Add the dry mix slowly to the wet mix and mix with a spoon or fork. Use a rubber or silicone spatula if that’s easier.

6. Line a muffin pan with liners and lightly spray liners with canola oil (or other nonstick spray). Pour batter into liners, filling them about 2/3 of the way.

7. Bake at 350F for 20 minutes or until an inserted toothpick comes out clean. Let cool in pans for 5 minutes, then transfer to a cooling rack. 
8. Enjoy these warm out of the oven, with a glass of milk! Store in an airtight container for up to a week.

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