I’m so very excited to be writing my first blog post. I cannot wait until my next post.
These deliciously healthy chocolate muffins are sweetened with bananas and pure maple syrup. I gave one to my friends at school and forgot to tell them they were healthy. Thank goodness I did… because they absolutely loved them! I got so many “wow”s and “oh my God”s. I was pleasantly surprised with how they turned out.
I never would have seen myself here one year ago. I’ve had my fair share of “great ideas” that only held my attention for about five days. Blogging was different. It combined several of my favorite things: the internet… check, blogs… check, photography…check and food…double check.
I’ve been a vegetarian since I was eleven. Sometimes I forget that I am. It seems so normal now. Many times, when someone asks me if I have any dietary restrictions, I say “no,” but later find a plate of chicken tenders waiting for me. I’ve also gotten my fair share of “what?!”s and “How can you not eat meat?!s. The simple answer is that I don’t see much of a difference between animals and humans. In fact, humans are animals. I hope that others follow my lead. I’d really love to inspire more than a few people to give up meat. It truly is the most freeing things that I’ve ever done.
Back to the muffins! If you like dark chocolate, bananas and breakfast treats, then these muffins are for you. I hope you enjoy them and share with your family and friends like I did. Once you’ve stuffed your face, please comment your thoughts. I’m very open to constructive criticism. Enjoy!
- 3 medium ripe bananas, mashed
- 1¼ cup whole wheat flour
- ¾ cup coconut flour
- ¼ cup unsweetened cocoa powder or cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg white (optional)
- 2 teaspoons pure vanilla extract
- ¾ cup unsweetened almond milk
- ¼ cup pure maple syrup
- 3 Tablespoons coconut oil, melted
- 3 oz extra dark chocolate, melted
- ¼ cup mini semisweet chocolate chips
- Preheat the oven to 350 degrees F.
- In a medium bowl, mash the bananas and set aside.
- In a large bowl, whisk dry ingredients. Fold in bananas to dry ingredients. Mix well.
- Stir in almond milk, egg white and maple syrup.
- In a small heat-safe bowl, melt 2 Tablespoons coconut oil and 1 oz dark chocolate in the preheated oven or microwave. Pour into batter.
- Gently fold in the chocolate chips.
- Line a muffin tin with cups or grease with non-stick spray or olive oil. Pour batter evenly into 10 cups.
- Chop 1 oz dark chocolate and press pieces into the center of each muffin.
- Bake for 22-28 minutes, or until toothpick comes out of the center clean. Let cool completely in the muffin tin.
- In a small heat-safe bowl, melt remaining coconut oil and chocolate in the still-hot oven. Stir to combine and drizzle on top of each muffin.
- Save in an airtight container in room temperature. Enjoy!