Chocolate Banana Bread Muffins
Guilt free chocolate, you say? Oh, yes I do. Who started the "eggs for breakfast" thing? Farmers long ago who sent their kids out to steal the eggs from the chickens only to immediately fry them up. Don't get me wrong, I am a sucker for eggs; at least my belly is. My skin, not so much.
Thus my hunt for low-egg and no-egg breakfasts.
These hit the mark. There are eggs, but when you spread it out over each serving, it is only half an egg or less depending on your serving size. One batch will last for days...HELLO PREP DAY!
The entire family loves these. Banana and chocolate had a baby and we call it Chocolate Banana Bread Muffin in our house.
The recipe uses large cupcake molds, but I also give some suggestions for baking it in a pan. Also, I used the mini muffin cups to make a batch for Stella's lunch. They cooked at the same temp as below, but for 20 minutes.
- 4 Ripe Bananas
- 4 Eggs
- 3/4 Cup Almond Butter (or nut butter of choice)
- 4 TBS Coconut Oil
- ½ Cup Coconut Flour
- 3 TBS Maple Syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Vanilla Pod (or 1 tsp Vanilla)
- Pinch of Sea Salt
- 6 oz. Bakers Chocolate
Adapted from www.bakerita.com, Banana Bread Recipe
Pre-heat oven to 350.
Using a hand blender with bowl or mixer, blend 4 bananas until smooth. Add ½ cup almond butter, 3 TBS maple syrup, the inside 1 vanilla pod (or 1 tsp vanilla) and 4 TBS melted coconut oil. Mix well. Add 4 eggs, mix again.
Sift ½ cup coconut flour, 1 tsp baking soda, 1 tsp baking powder and a pinch of sea salt. Blend to combine.
Using a sharp knife, chop 6 oz of chocolate. Add to the batter and combine with spatula.
Fill 8 large cupcake mold (grease if not using silicon). Or use an 8 x 8 pan, or 9 x 5 loaf pan. Cupcakes bake 30 minutes, 8 x 8 pan, 40 minutes, 9 x 5 loaf pan, 50 – 60 minutes.
Remove muffins and allow to cool. Store in a container with lid.