Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cup flour (gluten-free 1-to-1 blend)
  • ⅓ cup cocoa powder (regular or dark)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅓ cup coconut oil (melted, or butter)
  • ½ cup pure maple syrup
  • ½ cup coconut sugar
  • 2 eggs (room temperature)
  • ¾ cup bananas (mashed)
  • ⅓ cup peanut butter (smooth)
  • 1 tsp. vanilla
  • ¾ cup mini chocolate chips

Instruction

  • Preheat oven to 350 °F.
  • Mix together flour, cocoa powder, baking soda, and salt in a medium-sized bowl.
  • Whisk together oil, maple syrup, coconut sugar, eggs, bananas, peanut butter, and vanilla in a separate large bowl.
  • Add dry ingredients to wet ingredients. Mix by hand until just combined.
  • Pour in chocolate chips and stir to combine.
  • Place muffin cup liners into 12 cavities of a regular-sized muffin tray. Spray each liner with non-stick cooking spray.
  • Evenly distribute the muffin batter into all 12 cups. They should end up being about ¾ full.
  • Bake muffins in preheated oven for 22-25 minutes, or until a toothpick when inserted in comes out clean.
  • Let cool to room temperature before serving. Enjoy!