Behold my favorite muffin recipe to date! Chocolate banana muffins that are moist, rich, and hearty. I must admit, I was a bit hesitant to post this recipe and doubting whether or not this was perfect enough…but I honestly wouldn’t change a thing! It’s perfectly sweet enough to satisfy my sweet tooth, it’s not too light or too dense (it’s in between), and it actually holds me over till the next meal. It honestly kind of has a chocolate graham cracker kind of flavor and I think it’s DIVINE! I love that each ingredient is nice and healthy, and I can top these off with extra yogurt, or peanut butter if I want more decadence.
A couple things to note:
The sweetness in here comes from the ripe banana (the riper the sweeter) and Sweetleaf stevia but you can add maple syrup if you’d like to make it sweeter! I’d say about 2-3 tablespoons would do just fine.
Most of the fat in this recipe comes from an avocado! YUP it’s such a mild taste that you won’t even tell it’s there. The chocolate definitely takes over (and i’m all for it). But the avocado in combination with the yogurt just adds the richness you’re looking for in a muffin.
I also use a blender to mix the dry and the wet ingredients separately then I combine the two together. If you don’t have a blender, I’m almost positive a food processor would also work although I haven’t tried.
3 tablespoons unsweetened cocoa powder (I love using a dark unsweetened cocoa powder-it’s so rich)
1/3 cup unsweetened almond milk (any milk will do)
1 large egg
1 teaspoon vanilla extract
8 drops Sweetleaf stevia (optional and can sub 2-3 tablespoons liquid sweetener of choice such as maple syrup)
1/2 cup greek yogurt
1 large ripe banana
1 large ripe avocado
Preheat the oven to 350 degrees and spray a 6 ct muffin pan (for large muffins) or 12 ct muffin pan with non-stick cooking spray.
Put all of the dry ingredients into the blender and blend until flour consistency (oats through cocoa powder) then place into a large bowl.
Next, blend all of the wet ingredients (almond milk through avocado) in the blender until smooth, and gently pour it into the dry ingredients bowl and stir until just combined and no flour mixture is unmixed. The key to the perfect muffin is to not over mix :). The batter will be pretty thick and kinda lumpy and that’s perfectly okay!
Evenly distribute the mix into the muffin pan, and let it bake for 18-20 minutes. Insert a toothpick into the center to test if the muffin is done.
When quarantine started, I had a lot of trouble finding ingredients like flour, buttermilk, etc. With limited ingredients I was determined to come up with a delicious breakfast muffin and this one was a total hit! Besides… banana bread is all the rage right now and who doesn’t love chocolate and banana, right? This pancake mix version is amazing!
The texture is soft and fluffy just like any good muffin should be. 🙂
Preheat the oven to 350 degrees and spray a muffin tin with non-stick cooking spray.
Mix the milk and apple cider vinegar together and set aside for at least 5 minutes.
Melt the butter, and let it cool.
Mix the dry ingredients- flour, protein, salt, baking powder, cocoa powder, and the sugars together then incorporate the milk + apple cider mixture (it’s a buttermilk alternative), and also add in the egg, and last; the cooled butter.
Mix everything together until it’s well incorporated but do not over mix.
Fold in the chocolate chips and leave some extra for the topping!
Evenly distribute the mix onto the muffin pan ( I used a jumbo pan), and let it bake for 17 minutes. Insert a toothpick into the center to test if the muffin is done.
Let it cool 15 minutes
You can Substitute flour for the buttermilk pancake mix, but I find that it makes these muffins ultra fluffy! You can also use self rising flour for the same effect.
Whey protein is optional but adds extra protein for breakfast!
Instead of milk + apple cider vinegar you can totally use buttermilk! (I didn’t have buttermilk so milk + ACV did the trick) 😉
Use more chocolate chips if you like them extra chocolaty. Or nuts for a delicious topping.
These freeze well for weeks or store well in the refrigerator for up to one week.
Our Italy trip is just around the corner, and I’m dreaming about the Amalfi Coast and the cliff-side lemon groves. So inspired by my dreams, I created these perfect lemony muffins that turned out amazing! They are zesty, sweet, and just perfectly soft. It’s a twist on lemon ricotta pancakes (which are packed with protein). Perfect for breakfast or an afternoon pick me up. My husband loved these, and I bet you will too! 😉
Preheat the oven to 350 degrees and butter your muffin pans
Beat the soft butter and sugar until creamy and set aside
In a separate bowl sift the flour,and salt and add it to the creamy butter and sugar mixture ( do not mix yet)
In the same bowl you used for the flour mix the rest of the wet ingredients
Pour the wet ingredients into the flour mixture and gently fold in together with a spatula until it’s just combined ( do not over mix if you want fluffy muffins) there will be lumps! Not to worry 🙂
Pour the batter evenly into the muffin tins
Bake at 350 for about 23 minutes or until your inserted toothpick or knife comes out clean
Meanwhile make the glaze! Just mix the powdered sugar, lemon juice/zest, and a splash of milk until it’s a creamy glaze ( if too thin add more powdered sugar, and if too thick add a little more milk)
Cool completely and then glaze it on top with the lemon glaze
You can store these muffins in the fridge 4-5 days OR store it in the freezer for weeks- just pack them individually in plastic wrap, and defrost for a couple hours/the night before in the fridge. It makes such an easy yummy breakfast/ snack all week long!
**Substitutions**- you can substitute coconut butter or vegan butter for the butter. Although I have not tried- i’m almost 100% you can substitute coconut oil or canola oil for the butter as well 🙂
These delightful muffins are packed with protein, good carbs, and they are just perfect for the summer! My favorite way to eat them is with more yogurt on top, and a heaping spoonful of peanut butter or almond butter. Mmmm! These are perfect for a pre-workout breakfast or even afterwards! I also have them in the afternoon as a fresh delicious snack. SO GOOD! The best part is, that they are VERY easy to make. You mix everything in one bowl, bake, and then you’re done 😉 .
These muffins are an absolute joy in the morning with a warm cup of coffee! The spices, and the apples go so well together. It’s almost like eating a soft bite of apple pie. I used granny smith apples here because of the delicious tart flavor but you can use any kind. My picky husband loves these for breakfast! I hope you love them as much as we do.
A couple of things to note before you start:
Don’t over mix the batter
Make your own buttermilk by mixing 1 tablespoon of apple cider vinegar or lemon juice to 1 cup of milk and let it sit until it coagulates (about 5 minutes)
You can absolutely substitute greek yogurt for sour cream
It’s extremely important to have the butter SOFT at room temperature…it’s soft when it slightly springs back to the touch, and it’s nice and squishy
Yes, you can also substitute whole wheat flour for the white flour ( although I have not tried)
For the streusel- you can substitute the instant oatmeal packet for 3 tablespoons or 1/4 cup of rolled oats + 1 tablespoon cinnamon + 1 tablespoon sugar sugar to your liking
Storage- i find that it’s always best to freeze freshly baked goods as it tends to dry out in the refrigerator. I let these cool completely and then store them in a gallon freezer bag with all the air out, and then defrost one at a time over night if I’m having it the next morning. You can also pop one into the oven to defrost about 10 minutes or so at 350′ F the morning of.
I know the name of these muffins might seem a bit…odd? But they work…especially if you’re looking for a filling healthy delicious snack.
Personally, I love avocados and the idea behind this recipe was to create a delicious soft, and fluffy muffin without any processed oil. I wanted to use ALL the healthy fat that an avocado offered, and I was determined to create a hit. And I did 😉
These are so good for breakfast with a scramble, and some almond butter or peanut butter. Soooo good and packed with protein!
1 large avocado ( the bigger the better, and a good avocado makes it delicious)
1 large egg
1 tsp vanilla extract
1/4 cup unsweetened almond milk
1 container siggis vanilla yogurt (about 3/4 cup)
1/2 cup dark chocolate or semisweet chocolate chips
Preheat the oven to 350 degrees and spray a 6 or 12 muffin pan with non-stick cooking spray.
Put all of the dry ingredients into the blender (oats-cinnamon) then place into a medium bowl.
Next, blend all of the wet ingredients (avocado-yogurt) in the blender until smooth, and gently pour it into the dry ingredients bowl with the chocolate chips and stir until just combined (less than 19 times). The key to the perfect muffin is to not over mix :).
Evenly distribute the mix onto the muffin pan, and let it bake for 26 minutes. Insert a toothpick into the center to test if the muffin is done.