Hellooooo! Yep, I am still here. I’ve put off blogging for much too long…summer work and then school work and lack of inspiration kept me from any kind of cooking or baking. But I’m back, and I have quite a few yummy things lined up for the rest of this year!
Today, it’s muffin day. Healthy-Chocolate-Chip-Banana-Muffin-Day to be exact.
But first, a little fact about myself…
Every morning I have a smoothie for breakfast. Smoothies are fast, easy, delicious, and you can create them with all kinds of nutrient dense ingredients to get that energy boost you need for a full day ahead. Sometimes though, I don’t consume enough smoothies at the rate my bananas are ripening, so at the end of the week I’m left with bananas that look like this…
These bananas might not be the best to just eat as is, but they are the perfect baking bananas. Browned bananas are super soft and super sweet, making them the perfect addition to baked goods. In fact, these bananas were so sweet that there was no need to add any sugar to the muffin batter! High-five, yes?
I’m going to say these banana muffins were pretty tasty for these two reasons. One: the sample of people who tried them said they were delicious. Two: this recipe makes 16 muffins…only two were left the next day. My mom even told me to make a double batch next time!
While perusing banana muffin recipes around the internet, I was surprised that none of the them used any cinnamon. Personally, I find that cinnamon really pulls all the ingredients together and gives these muffins that little bit of extra warmth. I only used a tablespoon in this recipe, but for more of a cinnamon-punch you can easily add another 1/2 tablespoon or even another full tablespoon.
Speaking of extra warmth, extra warmth is just the thing we need around here. Today the first snowflakes fell from the sky! That means that winter is coming…which means Christmas is coming…which means plenty of baking is coming…which means lots of cookies… 😀
But anyways, back to muffins.
If you know you’re going to be making these muffins and you happen to keep your coconut oil in the fridge (comme moi!), I suggest leaving it to soften up a little on the kitchen counter for a couple hours. However, if you don’t have a couple hours or you’re just dying to make these muffins ASAP, simply give your coconut oil container a little hot water bath. Coconut oil melts at a fairly low temperature, so you should have softened coconut oil in no time!
I love that these chocolate chip banana muffins are absolutely guilt-free, and they’re perfect for breakfast to energize your day or as an afternoon snack to save you from that 3 o’clock drowsiness. These muffins make away with processed all-purpose flour and instead uses heartier spelt flour. The nuts and oats up the protein and fibre factor, and dark chocolate chips give these muffins an antioxidant boost.
So go ahead, make your muffins and enjoy them too!
Healthy Chocolate Chip Banana Muffins
- 1 1/2 cup spelt flour I used One Degree spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp pink Himalayan salt
- 4 extra ripe bananas you want them to be very soft and browning
- 2 eggs
- 1 tbsp cinnamon
- 1/3 cup + 1 tbsp melted coconut oil
- 1/2 cup broken walnut pieces
- 1/2 cup rolled oats + extra for sprinkling on top of muffins
- 1/2 cup dark chocolate chips
Preheat oven to 350°F.
Sift together spelt flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mash bananas. Add in cinnamon, egg, and coconut oil.
Slowly combine wet mixture with flour mixture. Mix until completely combined.
Fold in chocolate chips, walnuts, and oats.
Line muffin pan with muffin liners for easy removal and cleanup. Divide batter between 12 muffin cups. Sprinkle some rolled oats on top of batter before popping muffin trays into the oven on the middle rack.
Baked on the middle rack for 30 minutes (or until a knife comes out clean).
If you're bananas aren't super ripe, you can add a bit more sweetness with a 1/4 cup of coconut sugar or maple syrup.