Double Chocolate Banana Muffins

Looking for a scrumptious way to use overripe bananas? Our double chocolate banana muffins are the perfect solution!  Packed with rich cocoa and chocolate chips, these moist muffins offer an irresistible combination of flavors that will delight your taste buds and make your kitchen smell heavenly.

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Double Chocolate Banana Muffins

Prep Time30 minutes mins

Total Time55 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: banana muffin, chocolate muffin

Servings: 18

Equipment

• 1 mixer

Ingredients

• 3 cup Jovial einkorn all purpose flour
• 1/2 tsp Pink himalayan salt
• 1 tsp Baking powder (Bob's Redmill)
• 1 tsp Baking soda
• 1/2 tsp Cinnamon
• 1/4 cup Dutch processed cocoa powder
• 3 Banana
• 1 Egg
• 1/2 cup Greek yogurt (Chobani or Stonyfield Organic are clean options, can also use dairy free alternative)
• 1/2 cup Butter (melted, can use ghee to allergens)
• 3/4 cup Maple syrup
• 1 cup Semisweet chocolate chips (real good or nestle simple)

Instructions

• Preheat oven to 350 f
• Line 18 cupcake tins with liners
• Mix together 3 cup Jovial einkorn all purpose flour, 1/2 tsp Pink himalayan salt, 1 tsp Baking powder, 1 tsp Baking soda, 1/2 tsp Cinnamon and 1/4 cup Dutch processed cocoa powder in one bowl.
• In another bowl mash the 3 Banana and then add in 1 Egg, 1/2 cup Greek yogurt, 1/2 cup Butter 1/2 cup Greek yogurt and 3/4 cup Maple syrup.
• Fold in 1 cup Semisweet chocolate chips
• Fill the tins until 3/4 full
• Bake for 18-24 minutes

Notes

Reheat

• Either place in the microwave at 30 second intervals or set out at room temperature for 30 minutes-1 hour until thawed.

Allergens

• See swaps in recipe above to make allergen friendly for dairy

Swaps

• 2 1/4 cup all purpose flour for 3 cup all purpose Einkorn flour