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  • Kelly Cefalu

Double Chocolate Banana Muffins


I'm so excited to share these with you all. I have been trying to nail this recipe for weeks now and finally have it down!

Full of bananas, cacao powder, and chocolate, these guys are socially acceptable for breakfast, but indulgent enough for dessert.

We can all use something sweet in our lives right about now, so let's get bakin'!

Here is what you need:

  • 2 overripe bananas

  • 2 eggs

  • Maple syrup

  • Coconut oil (melted & cooled - if the oil is hot, it will start to cook your eggs)

  • Vanilla extract

  • Oats

  • Cacao powder

  • Ground flax seed

  • Salt

  • Baking powder

  • Baking soda

  • & of course, chocolate chips!

First, preheat your oven to 350 degrees and line your muffin tin with baking cups or silicone muffin cups.

Mash up your bananas and whisk in your eggs. Mix in the rest of your wet ingredients: maple syrup, coconut oil, and vanilla extract.

Next, mix your dry ingredients: oat flour, cacao powder, ground flax seed, salt, baking powder, and baking soda.

Mix in your dry ingredients with your wet ingredients. Once it is fully combined, fold in half of your chocolate chips - the best part!

Disperse batter evenly throughout your muffin tin, each should be about 3/4 full.

Disperse remaining chocolate chips on the top of each muffin and press lightly into batter.

Pop them in the oven and bake for 18-20 minutes.

Muffins should have risen a little, but not a lot - like the above image.

Enjoy these fudgy, flavorful muffins for up to a week (they never last longer than that in our house).

Tip: for an even fudgier texture, store in the fridge!

Enjoy & have a happy Saturday!

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