Muffins sound healthier than cupcakes, so we don’t feel guilty eating them for breakfast. Luckily, these double chocolate banana muffins are actually a lot healthier than your regular ol’ morning muffin. Try to share, will you?!
They’re moist and cake-like and they contain pockets of melting chocolate. Dessert for breakfast, indeed!
I’ll admit, I was skeptical about using bananas in baking – partially because I’ve never been the biggest fan of bananas and their texture, and partially because I thought baking was always going to be decadent and an indulgence so we might as well steer into it. I was wrong, folks! Baking can be healthy.
If you cannot find ripe bananas, Chelsey’s Messy Apron uses a brilliant trick to ripen her bananas in under 10 minutes! Place your bananas on a baking tray, and put them in a 350 degree heated oven for 6-9 minutes until the peel is completely black. Voila! Sweet, very ripe bananas at your service!
1 cup all purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 cup dark chocolate chips or chunks
1/4 teaspoon salt
1/4 cup medium roast coffee (black)
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 egg, beaten
1/2 cup coconut or vanilla yogurt
1/4 cup coconut oil
1/2 cup brown sugar
2 extremely ripe bananas
1. Spray a muffin tray with 12 cavities liberally with non-stick cooking spray and preheat your oven to 350 degrees
2. In a large bowl, sift together flour, corn starch, baking soda and salt. Add in chocolate chips and toss to combine
3. Dissolve cocoa powder in hot coffee and stir in vanilla extract
4. In a separate bowl, mix together the beaten egg, coconut oil, and yogurt until smooth.
Thoroughly mix the cocoa mixture and the egg mixture until a creamy mixture forms. Add in brown sugar and mix again.
5. Add dry ingredients to wet ingredients and mix with a spatula until just combined
6. Divide batter into 9 muffin cavities and fill the remaining three with 1/2 an inch of water to ensure even baking. Bake for 20 minutes in your preheated oven