If you’ve read any of my posts before, y’all know I love banana bread.
And any reason to make an enjoyable recipe healthier!
If you liked this recipe for clean banana bread, then you’re going to LOVE this one. I have already made a ton! And my husband loves them too which is great because when he gets hungry, hangry is not far behind.
These are great because they are nice and moist, not overly sweet, and nice and filling!! I have had several this week 🙂 okay… all of them :-O
BANANA DARK CHOCOLATE MUFFINS
Serves // 12 muffins
3 ripe bananas, mashed
1/3 cup almond milk
1/4 cup maple syrup
1/4 cup applesauce, unsweetened
1/3 cup coconut oil, melted
1 tbsp vanilla extract
1 3/4 cups whole wheat flour
1/4 cup protein powder
2 tsp baking powder
1/4 tsp salt
1 cup dark chocolate chunks
Turn your oven on to 350 degrees F to preheat.
In a small bowl mix the mashed bananas, maple syrup, almond milk, applesauce, and vanilla extract until completely combined. Mix in the egg last to ensure it isn’t over mixed.
In a large bowl combine the flour, baking powder, and salt. Slowly stir in the wet ingredients, and once they are almost completely combined, begin to fold in the chocolate chunks and melted coconut oil. I do this last because coconut oil when added quickly to cold items can quickly harden, becoming chunky. So by adding it (while stirring) it helps prevent that right off the bat!
After you have sprayed the muffin pan(s) with non-stick spray, evenly spoon dough into each of the muffin wells. If your pan is on the smaller size, you may want to make more muffins. If the dough fills the wells too much then your muffins may bake out of the pan and unevenly.
Bake at 350 for about 18 – 20 minutes, or until the tops are lightly browned and you can insert a knife and it comes out clean.
Nutrition info below for one muffin, if you want less sugar, maybe take out the maple syrup and use all applesauce! Or, get an low sugar maple syrup, they do exist!