Chocolate Banana Muffins
These Chocolate Banana Muffins are the perfect combination of chocolaty goodness and subtle banana flavor with a little extra crunch from chopped walnuts. These muffins are deliciously dense with a soft crumble and gooey dark chocolate bits.
Servings: 12 muffins
Ingredients
- ¾ c rolled oats
- ¾ c white or regular whole wheat flour
- ½ c almond meal
- ½ c cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 medium ripe bananas, mashed
- 2 large eggs
- ½ c pure maple syrup
- ¼ c peanut butter
- ¼ c vanilla unsweetened almond milk
- 2 Tbsp extra virgin olive oil
- 1 tsp vanilla extract
- ⅓ c mini chocolate chips or chopped chocolate
- ⅓ c walnuts, chopped
Instructions
- Preheat the oven to 350°F. Line the muffin tin or lightly mist the tin with cooking spray. Set aside.
- Mix dry ingredients: In a large bowl, combine the rolled oats, whole wheat flour, almond meal, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In a medium bowl, add the bananas. Mash the banana with the back of a fork or with a potato masher until thoroughly broken down. Add the eggs, maple syrup, peanut butter, almond milk, olive oil, and vanilla extract. Whisk well until smooth.
- Make a small well in the dry ingredients and pour the wet ingredients into the well. Mix the batter together, until juts incorporated. Be careful not to over-mix. There can be a few streaks of flour and some bumps in the batter. Fold in the walnuts and chocolate chips.
- Spoon a generous amount of batter into each muffin tin. You'll want to fill it until nearly full. These muffins are a little more dense and make small domes, so it's okay to fill the tins completely. This recipe yields about 12 muffins.
- Cook the muffins for 22 to 26 minutes, or until a toothpick comes out clean when inserted into the middle of the muffin. Remove the muffins from the oven and place on a cooling rack. Allow the muffins to cool completely inside of the muffin tin before removing. Enjoy!