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–+ servings

Chocolate Banana Muffins

Chocolate and banana in a tasty baked good. What else could you ask for?! So yummy and easy to whip together!
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Course: Breakfast
Prep Time: 7 minutes
Cook Time: 17 minutes
Total Time: 24 minutes
Servings: 18 -20 muffins

Ingredients

  • 2 overripe bananas
  • 3/4 cup pure maple syrup
  • 2 eggs
  • 1 stick 1/2 cup melted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla
  • 1 teaspoon vinegar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup oats quick or old fashioned
  • 1 cup flour whole wheat or all purpose white
  • 1 cup chocolate chips

Instructions

  • Combine all ingredients but the chocolate chips. Blend in blender or whisk by hand. 
  • Stir in the chocolate chips
  • Pour 2/3 of the way full into lined muffin tins.
  • Bake at 350° F for 17-20 minutes

Notes

I have experimented with this recipe several ways. 
1. I often add a cup of runny sourdough discard to the batter. I haven’t played around with letting it ferment the batter into a sponge, since I bake it right away. But it would be totally possible to make the batter with some sourdough discard and refrigerate it for a day or two to let the discard do it’s magic and ferment the batter. If you go this route, the batter will be somewhat thick. Don’t fret, that’s normal. Bake as directed and if your batter is cold be sure to add a couple of minutes to the baking time.
2. I have skipped the cocoa powder and it was still great!
3. I have thrown in some leftover cocoa grounds (from my @drinkchoffy) and that was kinda fun too! 
4. I have used both whole wheat and white flour. Both turn out nicely!
5. I had a reader report back to me that she added one cup of grated zucchini to the muffins. She said it was fantastic and it stretched the recipe out to make a few more muffins!