Double Chocolate Banana Muffins

...Made HEALTHIER with white whole wheat flour, agave, and coconut oil instead of butter or canola oil. These taste like the real deal I assure you!! The white whole wheat flour is my favorite flour to use in recipes to make them healthier because it is FAR less earthy tasting than regular whole wheat flour, but it still has all the good benefits to our health.

These are fluffy as all get out and chocolate-y to the max with just the right amount of banana to get that flavor but not be overwhelmingly banana-y (if that's a turn off for you). 

One Friday night recently, I decided I needed a little pick me up from a long week that I just had, and because I don't drink alcohol (not about that life) I decided to get chocolate-wasted with these bad boys. I demolished like 3 of them right as they came out of the oven and decided this was most certainly the very best way to spend my Friday night -- chocolate therapy style. 

I froze half of the muffins, so I can pop them out of the freezer whenever I feel the desperate need for some more chocolate therapy of course. Being in pre-med science classes at SLU calls for it quite often. 

Do yourself a favor and make these sometime! You won't regret it.

Servings: 10-12 muffins

Ingredients:

  • 3 large, ripe bananas
  • 1/3 cup agave
  • 1 large egg, at room temperature
  • 1/4 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet or dark chocolate chips

Directions:

  1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  2. In a large bowl, mash the bananas up using a fork, getting rid of all large lumps. Once mashed, whisk in the agave, egg, melted coconut oil, and vanilla extract until combined.
  3. Mix in the flour, cocoa powder, baking powder, baking soda, and salt until combined. Fold in the chocolate chips, reserving some for the tops of the muffins if you'd like.
  4. Spoon the batter into the muffin tins, about 2/3 full. Top with a few couple chocolate chips if desired.
  5. Bake the muffins for 5 minutes at 400°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take a few depending on your oven. Allow the muffins to cool for 10 minutes in the muffin pan. Transfer to a wire rack to cool until ready to eat.

{Recipe adapted from Sally's Baking Addiction!}