Double Chocolate Banana Muffins

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It always seems like summer is completely filled to the brim with fun events and outings. Whether it’s a quick vacation or local festival, I have something planned nearly every weekend through the end of August. But as much fun as beer festivals, vacations Up North and constant dinners with friends are, the summer habit of eating out more often has left me feeling a little less than healthy. So to make up for our weekend fun, I’ve been trying to eat as healthfully as possible during the week days. I find it gives me a lot more energy, and stops the awful stomach-aches I often get from too many meals away from home. But even in a healthy diet, I think it’s important to leave room for dessert. And it just so happens that I found a recipe that is both nutritious and decadent at the same time. These chocolate banana muffins taste more like fudge brownies than your run of the mill banana bread, yet they are healthy enough to eat for breakfast. They contain no butter, oil, eggs or added sugar, and with the use of gluten free oats, can be made completely gluten free. But again…they taste like fudge brownies. In my book, you can’t get much better than that.

Ingredients: Makes 12 muffins, recipe from Ambitious Kitchen

  • 1 cup gluten free oats
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 medium to large ripe bananas
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey
  • 1/3 cup semi sweet chocolate chips

Preparation:

  1. Place oats in a food processor and pulse until oats are ground up and resemble flour, set aside
  2. Place oat “flour”, cocoa powder, baking powder and baking soda in a medium bowl
  3. In a large bowl, combine mashed bananas, vanilla extract and honey. Use an electric mixer to blend wet ingredients until just combined
  4. Add dry ingredients to wet ingredients and stir until just combined. Stir in chocolate chips
  5. Place paper muffin liners in a muffin pan and lightly spray with cooking spray. Pour batter into 12 prepared muffin cups and bake at 350 for 10 minutes

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