These mouthwatering chocolate banana muffins are out of this world. With loads of cinnamon and other spices, they will leave you wanting another one (a little bit dangerous but totally worth it if you ask us). They are made with bananas and honey for sweetener and coconut oil for fat, so that cancels out the chocolate... right?
We have experimented with these (and lots of other) muffin cups and have found that the best solution is silicone reusable cups. They do not stick whatsoever and cook the muffins perfectly all around. Another muffin hack is to use an ice cream scooper when placing batter into muffin cups. It makes for perfect, evenly sized muffins.
4 ripe bananas
1/4 cup honey
1/4 cup coconut oil, melted
2 tbsp vanilla
1 1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
4 oz bakers chocolate, chopped into chunks (1 bar)
Preheat the oven to 350°, line a muffin tin with 12 cups.
In a large bowl, mash the bananas. Add honey, coconut oil, vanilla, eggs, and mix well. Add flour, baking soda, salt, and spices and whisk in to combine. Fold in chocolate chunks.
Spoon batter evenly in 12 muffin cups, bake for 18-20 minutes or until muffins test done.
Enjoy this delish recipe!!