Stop everything and make these muffins. Like, right now.
Double chocolate anything is worth a break! And don’t be fooled. These Double Chocolate Banana Muffins not only look amazing. They ARE amazing.
Three reasons why this is a must-make recipe for new mamas (only cuz I’m a new mama).
2) easy-to-make, and
My favorite reason: chocolate. Double the chocolate. Yeah!
Whittaker’s Dark Ghana is our favorite chocolate in New Zealand. I just chop up about 1/2 cup of chunks from the bar and use them in place of chocolate chips. The flavor is so much better with dark chocolate! If you’re into dark chocolate, that is. But who isn’t!?
Did you know that I’m not a huge fan of bananas in baked goods? I am pretty picky about my banana breads. It’s not that I don’t like bananas. I just don’t love them.
But alas, bananas in baked good are a great sweetener. If I can hide the banana flavor, I’m in.
And these Double Chocolate Banana Muffins do an amazing job at hiding the banana flavor. Because again, I’m not a fan.
But throw in double the chocolate…and we’re in action.
The sweetness is just right in these muffins.
The texture? Perfectly fluffy.
And the taste?
One of the best muffins out there!
I hope you enjoy this recipe as much as I do! Remember, these lovelies aren’t too sweet. In my opinion they’re just right…but if you need to add a bit more maple syrup, feel free! ?
And don’t forget that glass of fresh organic milk!
- 1½ cup oat flour*
- ¼ cups raw cocoa powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 ripe bananas, mashed
- ¼ cup maple syrup
- ¼ cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt (or Greek yogurt)
- 1 teaspoon baking soda
- 2 teaspoons baking powder (my homemade baking powder recipe)
- ½ cup chocolate chunks**
- Preheat the oven to 350 deg F (180 deg C).
- Mix together the dry ingredients: oat flour, cocoa powder, salt, and cinnamon.
- Mix together bananas, maple syrup, butter, egg and vanilla.
- Combine the oat mixture and the banana mixture. The batter won't be too moist yet.
- In a separate bowl mix yogurt, baking soda and baking powder. Add the yogurt mixture to the batter. Stir until well combined.
- Fold in the chocolate chunks.
- Spoons the batter into a muffin tin (either greased or lined with liners).
- Bake for 23-25 minutes (depending on how much batter is in each liner).
** I always chop up my favorite dark chocolate bar into chunks.