These muffins. My kids will fight you to the end over these muffins. My husband just might, too. They are so, so yummy, and you wont believe how much more healthy they are than your typical muffin recipe!
I love so much about this recipe: it doesn’t require a mixer or any fancy tools, it’s easily gluten-free by using gluten-free oats for the flour so I can make these for friends and family with sensitivities, I always have all of the ingredients on hand, they are a wonderful kitchen project for the kids and, well, they just taste so darn delish.
Rarely do I feel good about feeding my kiddos chocolate for breakfast, but these are an exception. Compared to all of the sugar packed, nutrient-less breakfast bars out there, these really are a better choice. They have the most wonderful, slightly dense yet crumbly texture and just the right amount of banana-chocolatey goodness. I think you’re going to love them, friends!
Banana Chocolate Muffins
note: If you do not have oat flour on hand, it’s a piece of cake to make your own: 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.
Ingredients
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 Honey
2 Large Eggs, lightly beaten
1 Teaspoon Pure Vanilla Extract
3/4 Cup Chocolate Chips (dark or semi-sweet)
Directions
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.
