February IS the month for chocolate, right? I see nothing wrong with a little chocolate in your diet from time to time. These chocolate banana muffins are a fairly new creation for the kids and I’s weekly coffee shop “dates.” It looks like a lot of ingredients but really doesn’t take long at all to throw together. Make a batch and enjoy half now and freeze the other half for later!
Chocolate Banana Muffins
1 cup butter, melted and cooled
3 ripe bananas*, mashed well
2 large eggs, lightly beaten
1 t. pure vanilla extract
1/4 c. honey
1 t. baking powder
1/4 t. baking soda
2 and 1/2 t. cinnamon
1/4 c. unsweetened cocoa powder
1/4 c. cane sugar
1 T. flax meal
2 T. oat flour (or just sub extra wheat flour)
1 and 1/2 cups whole wheat flour (white whole wheat is fine)
1/2 cup chocolate chips (the best quality you can find)
Step one: Preheat oven to 350 degrees.
Step two: Mix together the butter, bananas, eggs, honey, vanilla, baking powder, baking soda, salt, cinnamon, and cocoa powder.
Step three: Add the flour and flax and stir just until combined. Fold in the chocolate chips.
Step four: Bake for 15 – 25 minutes (depending upon your oven – just until fork comes out clean). Do NOT overbake or they will be dry.
*Saving Money Tip: When your bananas start to get a little soft, throw them in the freezer. You can peel and cut them, but I never bother. I just take them out and let them sit on the counter for five minutes before I use them for baking or smoothies. A sharp knife down the middle split them open and cut out the fruit – easy!
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