How often do you have over-ripe bananas sitting on your counter? Is it just me? I swear it happens weekly, yet I continue to buy the same bunch that tends to go partially uneaten every time I do my shopping. Maybe it’s because I love a good challenge? Because Lord knows you can only make so much banana bread and so many peanut butter banana smoothies…it forces me to switch things up and get creative with those leftover sweeties.
Case in point, these Chocolate Banana Muffins. See, I just took my favorite banana bread recipe and tweaked it a bit. And when I say a bit I mean I turned it into the most rich, indulgent, gooey-chocolatey banana bread muffins ever.
Now I have to be honest and say that I’m not as gaga for these as my family. I am the non-chocolate lover that would eat you under the table in licorice any day of the week…but chocolate in cake or bread or muffin form? It’s just not my deal. But my kids? And my husband? Lets just say my kids take after my husband in the chocolate department. Addicts I tell you! And they straight up devour these muffins. Rave reviews for sure.
And the best part? I can feel so good about letting them devour them. They are sweetened with the natural goodness of bananas and maple syrup (and a few chocolate chips, because you just have to live a little). And they get their dense, decadent, perfect muffin-crumb texture from nutrient rich oat and almond flours-completely winning!
If you have made any of my other baked goods recipes then you are likely to have all of the ingredients right in your pantry ready to go for this one…and they couldn’t be more simple to whip up.
Wishing you a chocolatey-warm day, friends!
Chocolate Banana Muffins
note: If you do not have oat flour on hand its a piece of cake to make your own: just place rolled or old fashioned oats (gluten free for a GF version) in a food processor or blender and process until it becomes a fine, flour-like texture
1 1/4 Cups Oat Flour (gluten free for a GF version)
1/2 Cup Almond Flour
1/2 Cup Unsweetened Cocoa Powder
1 1/4 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 Cups Mashed, Very Ripe Bananas (approx 3-4)
6 Tablespoons Unsalted Butter, melted
1/4 Cup Pure Maple Syrup or Honey
2 Large Eggs, lightly beaten
1 Teaspoon Pure Vanilla Extract
3/4 Cups Chocolate Chips (dark or semi sweet)
Preheat oven to 400 and line a 12-count muffin pan with liners.
Add the oat flour, almond flour, cocoa powder, baking powder, baking soda and salt to a medium bowl and whisk to combine.
In a large bowl whisk the bananas, butter, honey, eggs and vanilla until combined. Pour in the dry ingredients and stir until just incorporated. Stir in the chocolate chips, reserving a few for topping the muffins, if desired.
Divide batter evenly among 12 muffin cups and top with reserved chocolate chips. Bake for 12-15 minutes or until toothpick inserted in the middle comes out clean. Cool slightly before eating.