Ingredients
Full recipe and amounts can be found in the recipe card below.
Flour. Instead of using only regular flour, I subbed out most of it for my beloved oat flour. I left a half a cup of flour because I find it gives more structure to the baked muffins. Oat flour. Baking powder. Salt. Bananas. The bananas have two roles in these muffins. They help sweeten them so that we don’t need as much sugar and they also act as a binding agent along with the eggs. Sugar. Instead of regular granulated sugar, try to find unrefined brown sugar or use a sweetener of your choice. Just keep in mind that maple syrup and honey will make the muffins a little stickier and will also alter the flavor. Oil. You could absolutely use melted butter in this recipe but I really prefer canola oil. Not only is the oil neutral in flavor, it also keeps these muffins moist for days. Eggs Cocoa powder. Dark chocolate.
How to make healthy chocolate muffins
12
Making ahead and freezing:
Muffin recipes
