The riper the banana’s the better. This recipe does not require any sugar and that is why them being very ripe is important. However, if you would like to add coconut sugar or maple syrup to the wet batter you are more than welcome to. I like to use dark chocolate bars and cut them up into small chunks that I mix in to the batter. I love Theo brand bars and will use their Pure dark 70% dark chocolate bar or their Sea salt 70% dark chocolate brand. If you want something sweeter, they also carry a milk and white chocolate.
My favourite thing about this recipe is how well they freeze and stay in the fridge. I will often make large batches and freeze them. My husband loves them too for a snack on his drive to work. They make packing lunches a breeze, and are a convenient snack to have laying around for the picky kiddies. It’s also easy to substitute the flour with a gluten free flour to meet everyone’s needs. I’ve listed specific brands I use in the recipe, but feel free to use what you have in your pantry at home.
Prep Time: 15 minutes
Baking Time: 15-20 minutes
Total Time: 35 minutes
Yield: 24 muffins
Ingredients:
1 Cup Organic Multi-purpose flour from Better Basics Milling
¾ teaspoon baking soda
½ teaspoon organic sea salt
1.5 cups Theo Dark Chocolate chopped up into small chunks
4 medium ripe bananas
1/4 cup grassfed unsalted butter melted and cooled (if butter is salted, then don’t add the sea salt)
2 large pasture raised eggs
1 teaspoon vanilla
½ cup organic hemp harts
½ cup pecans chopped
Instructions:
1. Preheat oven to 375F degrees and line a muffin pan with liners.
2. Mix the flour, baking soda, hemp harts, and salt together in a bowl.
3. In a separate bowl mash peeled banana’s until smooth.
4. Into mashed bananas, mix in eggs, butter, and vanilla.
5. Add the dry ingredients into the banana mixture and mix until well combined.
6. Fold in the chopped up chocolate and pecans.
7. Pour the batter into the liners until half way full.
8. Optional: Sprinkle chocolate pieces and pecans on top.
9. Bake for 15-20 minutes at 375F degrees. Make sure a toothpick comes out clean when pushed into the centre of muffin.
Tips:
· If storing the muffins at room temperature, make sure container is airtight and muffins are eaten within 2-3 days.
· Muffins can be placed in a zip lock bag (approx. 16 muffins for 1 large freezer bag) and frozen.
· They will last 1-2 weeks in an airtight container/zip lock bag in refrigerator.
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