These Chocolate Banana Muffins are a delicious chocolate muffin, with a big dose of nutrition, and are a perfect breakfast or snack option for the whole family.
- Ripe bananas - Eggs - Butter or almond butter - Maple syrup - Vanilla extract - All-purpose flour - Cocoa powder
- Baking powder - Baking soda - Salt - Chocolate chips
Preheat oven to 375 degrees F and grease a mini muffin tin with nonstick spray. Mash the banana very smooth and measure out 1 cup.
Add the banana to a medium bowl with the rest of the wet ingredients. Whisk to combine well.
Add the remaining ingredients and whisk to combine. (I add the cocoa powder through a small sieve to remove any lumps.)
Add batter to the prepared muffin pan, using about 2 tablespoons batter in each. Bake for 10-12 minutes or until a cake tester inserted into the center comes out cleanly.
Store in the fridge for up to 5 days in an airtight container or in a zip-top freezer bag for up to 3 months.