These double chocolate banana muffins are a delicious, healthy muffin. Totally kid-friendly, but dietitian mom-approved, too, with less sugar and nourishing ingredients like greek yogurt, olive oil, and flaxseeds.free from: wheat/ gluten, soy, fish, shellfish, tree nuts, peanuts
Course: Breakfast, Dessert, Snack
Author: Lindsey Janeiro, RDN, LDN
3bananas(medium, overripe, mashed)
¼cuphoney or maple syrup
2tablespoonextra virgin olive oil
½cupnonfat, plain greek yogurt
⅔cupgluten-free measure for measure flour
10tablespooncocoa powder(equivalent to ½ cup + 2 tbsp)
Preheat oven to 350F. Prepare a muffin tin with parchment liners or by lightly spraying with nonstick spray.
Mix wet ingredients (bananas, honey, egg, oil, greek yogurt) until well combined.
Add dry ingredients (flour, cocoa powder, flaxseeds, baking soda, an salt) and stir until just combined.
Stir in chocolate chips (if you want to top your muffins with chocolate chips, reserve a couple tablespoons of chocolate chips for topping).
Scoop batter into prepared muffin tins. Sprinkle remaining chocolate chips on top.
Bake for 23-27 minutes, or until an inserted toothpick comes out clean. If you're making mini muffins, bake 13-17 minutes.
When done, let cool for a few minutes before removing from muffin tins. Enjoy!