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A close-up of double chocolate banana muffins topped with chocolate chips, a chocolate batter and bananas.
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Double Chocolate Banana Muffins

Prep Time30 minutes
Total Time55 minutes
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