Description
Ingredients
Scale
Chocolate Banana Muffin Mix:
- 2 bananas, mashed
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup dutch processed cocoa powder
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Banana Muffin Mix:
- 2 bananas, mashed
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Line muffin tin with cupcake/muffin liners. Set aside.
- For the Chocolate Banana Muffins: to a medium bowl add 2 mashed bananas, maple syrup, egg and vanilla extract. Mix to combine. Slowly add in melted coconut oil whisking the entire time to temper the eggs and not scramble them. Then add in the cocoa powder, whole wheat flour, baking soda and salt. Using a spatula, mix the dry ingredients together with the wet ingredients. Set aside.
- For the Banana Muffin Mix: to a medium bowl add 2 mashed bananas, maple syrup, egg and vanilla extract. Mix to combine. Slowly add in melted coconut oil whisking the entire time to temper the eggs and not scramble them. Then add in the whole wheat flour, cinnamon, baking soda and salt. Using a spatula, mix the dry ingredients together with the wet ingredients. Set aside.
- To each lined muffin tin add 1 scoop of each batter. Using a butter knife or toothpick, swirl the two batters together.
- Place in oven and bake for 15-17 minutes or until you pass the toothpick test. (15 minutes was my sweet spot)
- Serve.
Nutrition
- Serving Size: 1 muffin
- Calories: 115
- Sugar: 4 g
- Sodium: 174 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
