I have a problem.
As I have revealed before, the number of bananas I buy every single time I go to the grocery store is superfluous. If I don’t have at least a few bananas hanging out on the counter, what happens if I eat one for a pre-run snack, slice one on top of my oatmeal, and then I get the urge to make my Banana Chocolate Chip Bread only to discover I am out of bananas?! The first stage of recovery is acknowledgement of the problem…
The second stage is a willingness to change.
I can never seem to get past this phase. This is why I end up with brown banana overload every week–and a weekly justification to devise new ways to use them.
This week’s invention: Double Chocolate Banana Muffins.
More like an indulgent dessert than a breakfast muffin, these muffins are a (healthy) chocolate version of a very moist banana bread made without any butter or oil. They are big, fluffy, and melt-in-your-mouth gooey–a perfect illustration of how food can be both healthy and delicious!
Double Chocolate Banana Muffins
Yields: 12 muffins
INGREDIENTS
1 1/2 cups white whole wheat flour
1/2 cup Truvia Baking Blend (or 2/3 cup sugar)
1/4 cup cocoa powder (I love Hershey’s Special Dark)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3 large ripe bananas, mashed
1/3 cup Greek yogurt
1/2 cup egg substitute OR 2 large eggs
1/2 cup chocolate chips, plus a few extra for topping
INSTRUCTIONS
Preheat the oven to 350 degrees and spray muffin tin with cooking spray or use paper-lined muffin cups.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a small bowl, beat together the bananas, yogurt, and eggs until smooth. Add the wet ingredients to the dry mixture and stir until just combined. Fold in chocolate chips.
Fill greased or paper-lined muffin tin about three-fourths full. Sprinkle remaining chocolate chips on top. Bake for 20-25 minutes. Like banana bread, these muffins taste best the next day and should be stored at room temperature.
NUTRITION
Servings: 12
Serving size: 1 muffin
Calories: 170
Fat: 3.9g
Carbs: 35.9g
Sugar: 15.6g
Fiber: 3.1g
Protein: 4g
Kiss My Casserole 
Ever tried using different flours for baking? I’d love to go gluten free and have heard almond flour works really well but it needs to be blended with other stuff. What stuff??? I haven’t got a clue! This recipe looks amazing. I share you banana mania by the way. Chop them and put in a Ziplok in the freezer. Viola! A dessert/snack. Yummo!
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Hi Peggy!
I am a fan of white whole wheat flour, because you get the nutritional benefits of whole wheat with a milder taste. Although gluten-free diets seem to be all the rage, I have not personally made the switch and have limited experience with gluten-free baking. I have done some research and know that you typically have to combine 2-3 flours together to create a mix that works for gluten-free baking. Gluten-free flour mixes typically call for 40% whole grain/nut flour and 60% white flour/starch. As you suggested, almond flour is a popular nut flour. Some whole grain flours are brown rice flour, corn flour, and oat flour. White flours/starches include arrowroot flour, cornstarch, and potato flour.
You can also buy ready-made gluten-free all-purpose baking flour, such as Bob’s Red Mill: http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html.
Here are a few links that might be helpful as you experiment with gluten-free baking:
http://glutenfreegirl.com/a-guide-to-gluten-free-baking/
http://alittleinsanity.com/all-purpose-gluten-free-flour-mix-recipe/
Let me know if you try any of my recipes with different flours. I’d love to know how they turn out!
p.s. Love the frozen banana idea! Yum yum yum!
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