Are chocolate muffins acceptable to eat for breakfast? I think so, especially since these are refined sugar-free. They also pair deliciously with oatmeal!
I’ve said it before and I’ll say it again, I love bananas, especially baking with them. Bananas add so much moisture to whatever you add them to, and who would pick a dry baked good over a moist one? Not me.
Bananas make great egg replacers, although I prefer using them only when I want them to be a main ingredient. Only because they have such a distinct taste that I can taste them even if only a little was added to the baked good. It isn’t necessarily a bad thing to taste banana when they are not the main focus but it can definitely take focus away from the flavors that are supposed to be the main focus.
These Chocolate Banana Muffins are:
Not to Sweet
With a lovely hint of Banana
2 Cups Unbleached all purpose flour
3 Tsp Baking powder
1/2 Tsp Salt
1/2 Cup Dark cocoa powder
1 Cup Coconut palm sugar
1/2 Cup Coconut oil
1/2 Cup Unsweetened Applesauce
1 Tsp Vanilla extract
4 Ripe Bananas
In a medium sized bowl mix together Flour, baking powder, salt, and cocoa powder, set aside. In a large bowl combine the coconut sugar, coconut oil, applesauce, and vanilla extract, mix well. Add the dry ingredients to the sugar mixture, once combined stir in three mashed bananas, mix well.
Scoop batter into a muffin tin lined with parchment cups or greased with coconut oil, filling each muffin cup 3/4 full. Slice one banana and press slices into tops of muffin batter.
Bake at 350°F for 18-20 minutes, or until when middle of muffin is poked with a toothpick it comes out clean.
Cool a few minutes before eating.