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Friday, July 5, 2013

Double Chocolate Banana Muffins

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Moist, chocolate-y muffins with a hint of banana. What could be better than that? Well, it does get better. These muffins contain no added sweetener. A little bit of stevia and very ripe bananas are enough to sweeten the whole batch. I was literally taking a leap of faith when I decided to include no sweetener. I was worried they wouldn't be sweet enough for my family, who have a major sweet tooth. Fortunately, my leap of faith went smoothly and the muffins were delicious.

Each muffin packs six grams of protein only eight grams of sugar and a good amount of healthy fats. No need to feel guilty about eating one (or two!).

Bananas truly are a miracle food. They have lots of potassium, some fiber vitamin B6, and cure a number of things, including hangovers, nausea, constipation, and they promote kidney health. Plus, they're incredibly sweet, perfect for baking, snacking, or adding to your breakfast, lunch, or dinner. Grilled bananas with cinnamon and drizzle of maple syrup make a divine dessert. Despite all their good qualities, I'm not really a banana fan. By themselves, their taste is too overpowering and, well, banana-y. But in muffins the chocolate and banana are perfect together.

Even though I don't care for bananas the rest of my family does. We have to buy bananas weekly. My dad takes one to work every day.

We also like to keep a batch of muffins sitting around. They're easy to make and a quick, healthy snack. Besides, who doesn't love chocolate for breakfast?!

2 c. almond flour
1/2 tsp. baking soda
1/4 tsp. salt
3 T. unsweetened cocoa powder
2 bananas, mashed
2 eggs
1/4 c. coconut oil, melted
1/4 tsp. liquid stevia
1/2 c. chocolate chips

1. Preheat oven to 350 degrees F. Grease muffin tin or line with baking cups.
2. In a large bowl, mix together the dry ingredients.
3. In a separate bowl, mash up the banana, beat the eggs with the banana, and add melted coconut oil.  Stir well to combine
4. Add the wet ingredients to the dry and mix together. Then stir in the chocolate chips.
5. Fill each muffin tin 3/4 full.
6. Bake 15-18 minutes or until toothpick inserted in the middle comes out clean.

Inquiry of the Day:

Do you like bananas?

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