Chocolate banana muffins

• Produce

  • 1 Banana
  • 4 Bananas, large ripe

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Maple syrup or honey

• Baking & Spices

  • 2 tsp Baking soda
  • 4 tbsp Cocoa powder, unsweetened
  • 6 Dark chocolate squares - 90% or 85% or 70
  • 2 cup Wholewheat flour

• Oils & Vinegars

  • 1/2 cup Coconut oil, Extra Virgin

• Other

  • Optional

Found on sweetashoney.co

Description

Ingredients

• 2 cup wholewheat flour
• 1/2 cup extra virgin coconut oil, melted (or vegetable oil like rice bran or virgin light olive oil)
• 4 eggs
• 4 large ripe bananas, mashed with a fork, use the one with black spot on the skin
• 2 teaspoon baking soda
• 1/2 cup maple syrup or honey (or apple syrup for a lower carb recipe)
• For rhe chocolate batter
• 4 tbsp unsweetened cocoa powder
• Optional
• 6 Dark chocolate squares - 90% or 85% or 70%
• 1 extra banana, sliced

Directions

• Preheat oven to 180C.
• Grease a 6-holes jumbo muffins tray with coconut oil. Set aside.
• In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup.
• Process/stir until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to those muffins.
• Split the batter in half. You should have two bowl with similar quantity of batter. Put one of the bowl aside.
• In the other mixing bowl add the unsweetened cocoa powder. Stir until well combined.
• Spoon the batter into the muffin tray.. The amount you add for each layer is up to your taste.
• Starts by a layer of chocolate batter, few banana slices (if you like), banana batter, a piece of dark chocolate (push it down the batter with your finger), chocolate batter and banana batter.
• Bake for 35-40 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
• Flip over the tray onto a cooling rack and cool at room temperature before eating.
• You can froze those whole wheat chocolate banana muffins in zip bags and defrost them 3-4 hours before eating.
• Store in the pantry up to 5 days in a airtight container.
• This recipe makes 6 jumbo muffins.