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Banana Chocolate Chunk Muffins

Breakfast or snack muffins, a sweet treat
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12

Equipment

  • 1 oven
  • 1 measuring spoons, mixing spoon, mixer, muffin tin, oven, 2 mixing bowls

Ingredients
  

  • 4 ripe bananas
  • 1/4 C. Melted coconut oil or butter I used plant based butter
  • 1/4 C. Maple Syrup
  • 2 eggs
  • 1 1/2 C. Gluten Free Flour or All Purpose Flour
  • 2 tsp. Baking Soda
  • 1 1/2 tsp. Cinnamon
  • 1/4 tsp. Cardamon
  • 1/4 tsp. All-Spice
  • 1/4 tsp. Ground Ginger
  • 1 1/2 tsp. Vanilla extract I use Pure Vanilla
  • 1/2 tsp. salt I used fine Sea Salt
  • 1 C. Dark Chocolate Chunks Use 60-70 % dark chocolate

Instructions
 

  • Preheat oven to 350 degrees F.
  • Fill your muffin tin with liners
  • Mash 4 over-ripe bananas in a large bowl
  • Add eggs, vanilla, maple syrup and melted butter or coconut oil and mix well.
  • Add flour, baking soda, salt, cinnamon, all-spice, ginger and cardamon to the mixture and stir until combined.
  • Chop up 1 cup of dark chocolate and add to your banana bread mixture.
  • Stir gently and then add to prepared muffin cups.
  • Bake for 20 minutes or until toothpick comes out clean.
  • Serve warm, with a dollop of butter, cool with butter, or will freeze well for later.