Description
These delicious muffins have double the chocolate and triple the banana for a super moist treat anytime of day!
Ingredients
- 3 Medium, Ripe Bananas, Peeled
- 1 Egg
- 1 teaspoon Vanilla Extract
- ⅓ cups Unsweetened Almond Milk
- 1 Tablespoon Unsweetened Almond Milk
- ½ cups Olive Oil Or Applesauce
- ⅔ cups Sugar
- 1 Tablespoon Packed Brown Sugar
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Sea Salt
- 1-⅛ teaspoon Baking Soda
- 1-⅔ cup Whole Wheat Flour
- ½ cups Semi-Sweet Chocolate Chips Plus Extra For Topping If Desired
- 3 Medium, Ripe Bananas, Peeled
- 1 Egg
- 1 teaspoon Vanilla Extract
- ⅓ cups Unsweetened Almond Milk
- 1 Tablespoon Unsweetened Almond Milk
- ½ cups Olive Oil Or Applesauce
- ⅔ cups Sugar
- 1 Tablespoon Packed Brown Sugar
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Sea Salt
- 1-⅛ teaspoon Baking Soda
- 1-⅔ cup Whole Wheat Flour
- ½ cups Semi-Sweet Chocolate Chips Plus Extra For Topping If Desired
Preparation
Preheat the oven to 375 F.
In a large mixing bowl, mash the bananas with a masher or the back of a fork until only small lumps remain. Add the egg and vanilla extract and stir well to combine. Add the milk and olive oil, stir well.
Slowly stir in the granulated and brown sugar until combined. With a spatula, stir in the cocoa powder until no lumps remain. Add the salt and baking soda, then fold in the flour. Mix well. Fold in the chocolate chips.
Grab a 12 slot muffin pan and if desired, grease or line with paper muffin liners (I didn’t need to do either). Spoon about two heaping spoonfuls into each slot, filling halfway. Sprinkle each with chocolate chips if desired.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow 10 minutes to cool before removing from pan.
Adapted from For Knife Swoon.
No comments:
Post a Comment