The Best Banana Chocolate Chip Muffins Ever
I’ve eaten some good Banana Chocolate Chip Muffins before, what makes these so great?
Maybe it’s the 60% cacao chips
Maybe it’s the oats or the cinnamon
I think it’s the coconut oil.
Those who know me know how much I love butter and I rarely substitute it for anything. However I also really love coconut oil and the oil makes these muffins moist and flavorful. The flavors of the bananas, the dark chocolate, the coconut oil and the cinnamon make for a great combination of flavors.
adapted from The Joy of Cooking’s Banana Nut Muffins
Banana Chocolate Chip Muffins
makes 12 muffins
1 c. flour
1 c. rolled oats
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/4 t. salt
1/2 c. coconut oil, melted
1/2 c. honey
2 large bananas, peeled and mashed (the riper the better)
1 t. vanilla
1 c. ghirardelli 60% cacao chips
1/4 c. to 1/2 c. turbinado sugar
Combine the first 6 ingredients together in a large bowl, set aside.
Combine the coconut oil, egg, honey, bananas and vanilla in another bowl, whisk together and add to the bowl of dry ingredients. Mix just until combined and then mix in the chocolate chips.
Line a 12 place muffin tin with paper baking cups, divide the batter between the cups and sprinkle generously with turbinado sugar.
Bake at 375 degrees Fahrenheit for 15 minutes.
Best served room temperature or slightly warm.
June 15, 2013
This entry was posted in baking, breakfast, brunch, chocolate, muffins and tagged bananas, breakfast, chocolate chip muffins, coconut oil, muffins.