Banana Chocolate Chip Muffins
My favourite way to use up ripe bananas, these wholesome muffins are packed full of whole grains and are dairy and refined sugar free. They have been my go to banana muffin recipe for over 10 years now, a fool proof favourite! Perfect for a filling, nutrious, but also delicious snack the whole family will love.
Servings: 12 muffins
Ingredients
- 1 3/4 cup sprouted spelt flour or whole wheat flour
- 1/4 cup chia, hemp, or ground flaxseed or more sprouted/whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- pinch nutmeg
- 1 large egg
- 1/2 cup honey or pure maple syrup
- 3 ripe bananas
- 1/3 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 cup dark or semi-sweet chocolate chips dairy free if necessary
- 2/3 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 375F. Line a 12 cup muffin tin with paper muffin cups.
- Whisk together dry ingredients (except nuts and chocolate chips) in a small bowl.
- In a large bowl, mash together (I use a potato masher) bananas, egg, honey, coconut oil, and vanilla until combined.
- Fold the dry ingredients into the wet until only a few dry streaks remain (do not overmix). Add nuts and chocolate chips and fold in until just combined.
- Scoop the batter evenly into the 12 muffin tins. Bake for 16-20 minutes or until lightly browned and the tops spring back to the touch (check with a toothpick to ensure centres are cooked).
- Muffins are best eaten the first 2 days at room temperature, otherwise freeze or store in refridgerator until ready to serve.
