Servings: 12 muffins
Calories: 145kcal
Cost: $5
Equipment
- Muffin tin
- Paper liners
- Mixing bowls
- Whisk or electric mixer
- Spoon or cookie scoop
Ingredients
- 2 medium ripe bananas
- 150 g whole wheat flour
- 50 g sugar
- 2 large eggs
- 60 ml coconut oil or another vegetable oil
- 1 tsp baking powder
- 50 g dark chocolate chopped or chocolate chips
- 1 tsp vanilla extract
- a pinch salt
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- Mash the ripe bananas in a large bowl until smooth and creamy.
- Add the eggs, coconut oil, sugar, and vanilla extract to the mashed bananas and whisk until well combined.
- In a separate bowl, combine the whole wheat flour, baking powder, and a pinch of salt, then gradually add to the wet ingredients and stir gently.
- Fold in the chopped dark chocolate or chocolate chips.
- Fill each muffin liner about three-quarters full with the batter.
- Bake for about 20 minutes or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
For extra flavor, add a teaspoon of cinnamon to the batter. Ripe bananas are key to sweetness and moisture—make sure they’re very ripe. Store the muffins in an airtight container for up to 3 days, in the fridge for a week, or freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 145kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 80mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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