Chocolate Banana Muffins - Morning Goodness! - Our Adventure is Everywhere

February IS the month for chocolate, right? I see nothing wrong with a little chocolate in your diet from time to time. These chocolate banana muffins are a fairly new creation for the kids and I’s weekly coffee shop “dates.” It looks like a lot of ingredients but really doesn’t take long at all to throw together. Make a batch and enjoy half now and freeze the other half for later!

Chocolate Banana Muffins

1 cup butter, melted and cooled

3 ripe bananas*, mashed well

2 large eggs, lightly beaten

1 t. pure vanilla extract

1/4 c. honey

1 t. baking powder

1/4 t. baking soda

2 and 1/2 t. cinnamon

dash salt

1/4 c. unsweetened cocoa powder

1/4 c. cane sugar

1 T. flax meal

2 T. oat flour (or just sub extra wheat flour)

1 and 1/2 cups whole wheat flour (white whole wheat is fine)

1/2 cup chocolate chips (the best quality you can find)

Step one: Preheat oven to 350 degrees.

Step two: Mix together the butter, bananas, eggs, honey, vanilla, baking powder, baking soda, salt, cinnamon, and cocoa powder.

Step three: Add the flour and flax and stir just until combined. Fold in the chocolate chips.

Step four: Bake for 15 – 25 minutes (depending upon your oven – just until fork comes out clean). Do NOT overbake or they will be dry.

*Saving Money Tip: When your bananas start to get a little soft, throw them in the freezer. You can peel and cut them, but I never bother. I just take them out and let them sit on the counter for five minutes before I use them for baking or smoothies. A sharp knife down the middle split them open and cut out the fruit – easy!

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