Description
These muffins are on repeat in my kitchen. I turn to this recipe whenever I have overripe bananas in the house. They are sweet and salty and studded with chunks of chocolate. I love them out of the fridge once the chocolate hardens and the flavors develop.
Ingredients
3 large ripe bananas
6 tablespoons butter, melted
1/2 cup maple syrup
1 egg
1 1/2 cup Bob Mills paleo flour or AP/GF flour
1 tsp vanilla extract
1 tsp baking soda
Pinch of flaky salt
1/2 cup chocolate, plus more for topping
Instructions
- Preheat the oven at 350. Lightly grease or spray muffin tin. I like to use avocado oil spray.
- In a large bowl whisk your egg and then add the bananas, mash together. Add the rest of the ingredients except for the chocolate. Mix until well combined and then add the chips.
- Top with additional chocolate and flaky salt.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
Notes
I use this recipe as a base and love to experiment with different syrups, chocolates and butters. Runamok infused maple syrups are my current obsession. The cocoa nib and bourbon are my favorite in this recipe. HU kitchen gems, Raaka baking chocolate and Santa Barbara coconut sugar sweetened chips are my go-to chocolates. For a dairy free butter I love Monty’s. I also like making a brown butter out of a good quality grass fed butter. The possibilities are endless!