Chocolate Banana Muffins

Name: Chocolate Banana Muffins
Yield: 1 serving
Ingredients: 1/4 cup butter; 1/2 cup plain or vanilla Greek yogurt; 3/4 cup sugar; 2 eggs; 2 tsp vanilla; 4 large ripe bananas; 1 1/2 cup oat flour; 2/3 cup dark cocoa powder; 1 tsp baking soda; 2 tsp baking powder; 1 tsp salt; 1 cup chocolate chips

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Course
Breakfast, Bread, Baked Goods
Cuisine
American

Chocolate Banana Muffins

Christopher Espinosa

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A rich, dark chocolate muffin that is the perfect way to start the day! Use gluten free oats and ingredients to make a gluten free version.

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Ingredients

1/4 cup butter softened
1/2 cup plain or vanilla Greek yogurt
3/4 cup sugar
2 eggs
2 tsp vanilla
4 large ripe bananas
1 1/2 cup oat flour
2/3 cup dark cocoa powder
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup chocolate chips nuts or other mix ins (optional and can be left out)

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Instructions

Preheat oven to 350 degrees F.
Puree, mix or blend bananas until smooth. Add in butter and yogurt and mix until well combined. Add in eggs and vanilla, mixing until well combined. Stir in sugar until well combined. In a separate bowl, mix oat flour, dark cocoa powder, baking soda and salt. Combine wet and dry ingredients and stir until well combined. Scoop into a muffin pan that has been lightly sprayed with cooking spray. Bake for 20-25 minutes or until tops spring back lightly when touched. Remove from oven and allow to cool. Store loosely covered or in refrigerator.

Notes

*To make gluten free: make sure to use oats that are specifically gluten free, as well as that all other ingredients are gluten free. Not all brands are gluten free or free from the possibility of cross contamination.
*When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements. Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is "safe". Food allergies are not to be messed with, and it is always better to check and double check versus assume. To state the obvious, I am not a doctor, and this is not medical advice. :)