Chocolate Nutty Banana Bread Muffins

If you’re looking for a delicious and healthy way to enjoy your bananas, look no further than this chocolate nutty banana bread muffin recipe!

We all love bananas, but let’s face it – they tend to ripen quickly and can easily become overripe. Instead of throwing them away, you can use them to make these delicious chocolate nutty banana bread muffins! Not only will you be reducing food waste, but you’ll also be able to enjoy a healthy and tasty snack or breakfast treat.

The main ingredient in these muffins is bananas, which are a great source of fiber, vitamins, and minerals. They also contain natural sugars, making them a perfect way to add sweetness to baked goods without using processed sugars.

Additionally, the use of paleo flour (such as almond flour) in this recipe makes these muffins gluten-free and grain-free, making them a great option for those with dietary restrictions. The addition of dark chocolate and nuts (such as walnuts and almonds) provides not only a delicious flavor but also adds healthy fats, protein, and fiber. This combination of ingredients creates a perfect balance of flavors and nutrition, making these muffins a great option for a quick breakfast on-the-go or a satisfying snack.

These muffins are easy to make and can be stored in the freezer, which means you can enjoy them anytime you need a healthy snack or quick breakfast. They’re also perfect for meal prepping, allowing you to plan ahead and have a healthy snack or breakfast option ready for the week.

INGREDIENTS:

• 3 ribe bananas, mashed
• 1 egg
• 1/2 cup maple syrup
• 1/3 cup coconut oil
• 1.5 cup paleo flour (almond flour works great)
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Your choice of fillers (I used dark chocolate + walnut & shredded almonds for some crunch!)

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with muffin cups or spray with cooking spray.
2. In a mixing bowl, mash the ripe bananas with a fork or a potato masher.
3. Add the egg, maple syrup, and coconut oil to the bowl with the mashed bananas. Mix until well combined.
4. Add the paleo flour, vanilla extract, baking powder, and salt to the mixing bowl. Mix until just combined.
5. Fold in your choice of fillers (such as dark chocolate, walnuts, and shredded almonds) until they are evenly distributed in the batter.
6. Spoon the batter into the muffin cups, filling them about 3/4 of the way full.
7. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Like I said, these chocolate nutty banana bread muffins are perfect for breakfast, a mid-day snack, or even as a dessert. They’re gluten-free and dairy-free, making them a great option for those with dietary restrictions. Plus, they’re easy to make and perfect for meal prep, so you can have a healthy snack ready to go all week long. Give them a try and see how delicious and nutritious they can be!