My kids get a muffin every day for snack at school. When Rosie is in Kindergarten that means I have to have 15 muffins a week, ready to go. When I make muffins I always double batch and freeze. When they walk in after school they put their lunches on the island along with their muffin Tupperware; I make the lunches for the next day and place a frozen muffin in each container (obviously it thaws by the next day). These particular muffins were requested for immediate make again, and lucky for me, they couldn’t be easier to throw together.
Though I have these chocolate banana protein muffins on the site already, I often find myself without one of the ingredients (usually Greek yogurt), whereas this recipe is all basic ingredients – minus the bananas. Speaking of, I buy a TON of bananas. I freeze them, peeled, for smoothies (my kids eat 4-6 a week and my husband eats one or two daily) plus I bake with them a lot. I always let six go spotty for muffins or bread, as most recipes call for 3 bananas and I always double. These muffins are fairly healthy and super easy to make dairy free if you want to use avocado oil instead of butter. You’ll add the fat at different times depending which you use, but I note that below.
Double Chocolate Banana Muffins
6 overripe bananas, peeled and mashed
2/3 c. honey
2 large eggs
1/2 c. avocado oil or melted butter
2 tsp. vanilla
2 c. white whole wheat flour
1 c. unsweetened cocoa powder
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. bittersweet chocolate chips
- Preheat oven to 350 degrees. Line muffin pans with paper liners.
- Whisk banana, honey, eggs, oil (if using butter, set aside), and vanilla until smooth in a large mixing bowl.
- In a smaller bowl, whisk flour, cocoa, baking powder, baking soda and salt until blended. Add to wet ingredients and fold to combine. If using butter, fold into batter.
- Add chips and fold to combine.
- Divide into muffin holes and bake for 20-22 minutes or until set. Let cool and store at room temperature or freeze.