Chocolate Banana Muffins

Bananas are a huge part of my diet. Fruit pickings are slim in the dorms, and the most reliably high quality sweet things happen to be bananas. So my roommate and I often bring bananas back to the room. And then sometimes forget about them.

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I threw together this recipe while at home over break, but it’s also a perfect way to use up all those old bananas I forget I have.

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Since school started in September, I’ve had a hard time eating mindfully and making sure to eat until I’m only 80% full–yummy treats like this help me slow down and savor my food. Especially since they’re not actually too unhealthy either.

Here’s to never wasting a banana again!

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Ingredients

  • 2 overripe bananas
  • 2 large eggs
  • ¼ cup coconut sugar
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons creamy peanut or almond butter
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder*
  • ¼ cup cocoa powder
  • ¾ cup almond flour
  • ¼ cup dark chocolate chips**

Instructions

Preheat the oven to 350º F.

In a large bowl, mash the bananas (I used my hands) until they are a smooth pulp. Whisk in the eggs one at a time until combined, then add the coconut sugar and coconut oil and whisk again.

Add the vanilla and peanut butter, and mix thoroughly.

Whisk in the salt and baking powder, then fold in the cocoa, almond flour and chocolate chips.

Line a cupcake tray with paper liners and scoop about ¼ cup of batter into each. Bake for 20-22 minutes or until a skewer inserted in the center comes out clean.

Let cool completely before serving.

*baking powder does come in cornstarch free versions. If you’re not strictly grain free, don’t worry about it.

** I prefer a vegan chocolate, such as Equal Exchange, for these

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