Double Chocolate Banana Muffins

These simple, healthy muffins are naturally sweetened with banana, applesauce, and maple syrup for an insanely delicious, perfectly moist double chocolate muffin! They take only a short time to whip up and are a great way to use overripe bananas. These make for a perfect breakfast but are also so chocolatey good that they make for a delicious dessert to serve that sweet tooth craving. They taste excellent straight out of the oven, but they also are effortless to store and easy to have while on-the-go for a busy week.

Ingredients

• 2 bananas (should be about 1 heaping cup)

• 1/2 cup applesauce

• 1/4 cup maple syrup

• 1 egg

• 3 tsp. coconut oil

• 2 tsp. vanilla

• 1 cup all-purpose flour

• 1/2 cup cocoa powder

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1/2 cup chocolate chips + more for topping

Instructions

1. Preheat oven to 350°F. Prepare a muffin tin with muffin liners or lightly coat with cooking spray. Set aside.

2. In a large bowl, mix the wet ingredients until well combined: mashed bananas, applesauce, maple syrup, egg, coconut oil, and vanilla.

3. Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredient mixture. Mix until just combined, over-mixing will result in denser muffins. Fold in the chocolate chips.

4. Scoop batter evenly into your muffin tins (about a heaping 1/4 cup batter per muffin) and sprinkle on more chocolate chips to your liking.

5. Bake muffins for 15-18 minutes or until the centers are completely baked through.

6. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Makes around: 15 muffins

Enjoy!!