I have always had a strange love/hate relationship with bananas. I really want to like them for all the practical reasons – they’re healthy, portable, and low maintenance. But every time I buy them, the optimism I had in the grocery store about eating a banana all on its own quickly dwindles and they sit on my counter and go uneaten. It’s weird, I know. We drove down to southern Missouri this last weekend for a lake trip with friends (I always forget how beautiful the Ozark region of Missouri is!). Prior to the trip, I bought bananas, forgot to pack them in the car, and knew without a doubt I would not want to eat them when we returned.
Once we were back home, I was determined not to waste the now overripe bananas. Banana bread seemed like the obvious choice, but I have recently been experimenting with make-ahead breakfast foods that we can freeze and grab when needed, something that will be necessary when I return to swim coaching in August. It is one of 502 projects on my summer organization to-do list I have been tackling. So, I wanted to make a breakfast food that I could easily take with me on the go, but also packed with protein, nutrients, and chocolate.
What started as a “Save the Bananas!” campaign in my little kitchen this week turned into a wonderful surprise. This is a recipe I will undoubtedly be making again and again. These muffins are loaded with the good stuff – almond flour, bananas, chia seeds, walnuts, cacao powder, coconut oil, Greek yogurt, and a little chopped bittersweet chocolate. Protein and fiber and omega-3’s, oh my! These chocolate banana bread muffins have been my post-workout snack for the last few days and have hit the spot. Try them warmed up for an extra treat!
- 1¾ cups almond flour, packed
- ¼ cup arrowroot powder (cornstarch will work here, too)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cacao powder (I use Dagoba brand)
- 2 tablespoons chia seeds
- 2 eggs
- ½ cup coconut palm sugar
- ⅓ cup melted coconut oil
- ½ cup plain Greek yogurt*
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- ½ cup bittersweet chocolate, chopped
- ½ cup walnuts, chopped
- Preheat oven to 350 degrees. Line muffin tin with paper baking cups.
- Combine dry ingredients in a large bowl. In another large bowl, add eggs and coconut palm sugar. Using an electric mixer, beat eggs and sugar until combined. Add coconut oil, yogurt, vanilla extract, and mashed bananas and continuing mixing with a spoon or whisk as not to totally puree bananas.
- Slowly add the dry ingredients to the mixture and whisk until combined. Fold in chopped bittersweet chocolate and walnuts.
- Using a spoon, fill muffin cups to the top. Bake for 23 to 24 minutes, or until a fork comes out clean. Let muffins sit in tin for a few minutes before removing and placing on cooling rack.
Adapted from Martha Rose Schulman’s Gluten-Free Chocolate Banana Muffins.
To make this completely refined sugar-free, leave out the chopped chocolate.
Don’t have cacao powder? Dark cocoa powder will work fine as a substitute.