Starting this Monday morning early with a giant cup of coffee and these muffins! Who doesn't want Chocolate for breakfast? And because the 3pm snack break is almost always inevitable, these also make the perfect mid-afternoon sweet treat.
Whole wheat flour makes these feel a little less guilty for me and with agave in place of refined white sugar, I'm calling these healthy-ish. Surprisingly, the coconut oil doesn't hide in this recipe and gives these muffins a little nutty kick. Using super ripe bananas take these muffins from great to best ever. I love them and so did the tiny humans in this house.
Whole Wheat Double Chocolate Banana Muffins
recipe from Sally's Baking Addiction
3 very ripe bananas
1/3 cup organic blue agave
2 large egg, at room temp
1/4 cup coconut oil, melted
1 tsp. pure vanilla extract
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup dark chocolate chips
Preheat oven to 425 degrees. Prepare a muffin tin with liners. (these silicone liners are my FAVORITE and I don't know how I ever lived without them)
In a medium bowl, mash the bananas up with a fork. Mash them well! Once they are nice and smooth, whisk in the agave, egg, coconut oil and vanilla until combined.
In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips.
Spoon the batter into the liners, filling them all the way to the top. Top each one with a few chocolate chips. Bake the muffins for 5 minutes at 425 degrees. Then, keeping the muffins in the oven, reduce the temperature to 350 degrees. Bake for an additional 13-15 minutes, or until a toothpick in the center comes out clean.
Cool for 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to five days.