I was planning to go with a basic banana muffin recipe but came across this from www.texanerin.com/2014/03/chocolate-banana-muffins.html (I'm on my phone so I can't put it in a more visually appealing link). I did have to change it a little to work with what I had.. But they still turned okay.
This is the original recipe, with my notes included. It makes 12 muffins.
- 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without) **I would add a third banana next time, couldn't really taste it at all**
- ⅓ cup (106 grams) honey **I am out of honey so I used a half cup of coconut sugar. Worked just fine for flavor but the moistness of the honey is definitely missing**
- 2 teaspoon vanilla extract
- 2 eggs
- ¼ cup (56 grams) refined coconut oil, melted1
- 200 grams (~2 cups but please weigh!) blanched almond flour **Whole wheat flour**
- 3 tablespoons (27 grams) coconut flour **Unbleached white**
- ⅓ cup (42 grams) Dutch process cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (180 grams) semi-sweet chocolate chips (use Enjoy Life chocolate chips for dairy-free) **Cocoa nibs**
- additional mini chocolate chips for sprinkling, if desired
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
- In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
- Add the honey and vanilla and stir.
- Add in the eggs and oil and stir until well combined.
- In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
- Stir just until combined and then stir in the chocolate chips.
- Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
- Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
- Place in an airtight container and store in the refrigerator for up to 5 days.