chocolate banana muffins

5:42 a.m.

That’s the time we woke up this morning–a Saturday.

I had great intentions of going to The River to run intervals after work yesterday, but it started clouding over (heck, that’s just my excuse) and I realized I was exhausted.

We typically treat Fridays like any other weeknight, cooking dinner and going to bed at a decent hour. Only last night, I could barely keep my eyes open as we watched The Sunset Limited. About 30 minutes in, I told James that I had to go to bed.

I managed to read about 15 minutes of The Hunger Games before going down for the count at 8:30 p.m. Maybe I’m reliving my days as a five year old.

I think James came to bed before 10 p.m. It was all a blur.

So this morning, it was no surprise that we woke up at 5:42 a.m. After all, I got more than 9 hours of sleep, which rarely happens.

I’ve already divulged my love of mornings, and this one was no different except that I had a couple more hours to spare. And besides that, there was another notable difference. James made ME breakfast! I’m partial to paleo pancakes, but he whipped up some sweet potato hashbrowns that were divine.

But on to a new recipe. Two weekends ago, I made these Chocolate Banana Muffins to share at the Garage Games. They were definitely a hit.

Chocolate Banana Muffins

Ingredients

  • 2 ripe bananas
  • 6 eggs
  • 1/4 unsweetened almond milk
  • 1/4 cup maple syrup
  • 1/4 cup palm sugar
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 2 oz unsweetened chocolate

1. Preheat oven to 350 degrees.

2. In mixing bowl, blend bananas, eggs, milk, syrup, sugar, vanilla and salt.

3. Blend in coconut flour.

4. Shave chocolate squares using knife, and fold into mixture.

5. This recipe makes about 12 regular sized muffins, but I only had 7 muffin cups. Oops. So I distributed the batter into 7 muffin cups and put the remaining batter into a greased loaf pan.

6. The problem with posting a recipe I made two weeks ago is that I can’t remember how long I baked the muffins and loaf. Oops again. I’d check them after 15 minutes, and continue checking them every few minutes by inserting a toothpick.

I’ll definitely make these again. Super tasty. I’ll probably try adding walnuts or pecans next time.

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6 Responses to “chocolate banana muffins”

  1. Jill says:

    These look amazing!!!! I can’t wait to try them. I have started blogging to share recipes I have tried with friends clients and family. I am wondering if it’s ok to add some of your recipes to my list posting that they are from you and putting your blog address on it (or however you ask people to add them). Thanks for all the work you do updating and posting your recipes.
    Jill
    http://www.fredericksonfamily.blogspot.com

  2. Haley says:

    Thanks Jill! You can definitely add them to your list posting. I’d be flattered πŸ™‚ Can wait to try out some of your recipes too!

  3. I love how these have no flour or anything in them! Very different and I imagine very delicious!

  4. Oh man, you are tempting me! Who can go wrong with bananas and chocolate? The only problem? It’s white out conditions outside and I’ve only got a small amount of chocolate in the house. I was planning to try out a Chocolate Coffee Cake. DECISIONS, decisions! πŸ™‚

  5. Melanie says:

    what a timely recipe, I have two uber ripe bananas on my counter that need using asap. I’m always on the look out for grain free and refined sugar free recipes. Thanks!

  6. I was so excited as I thought I had all the ingredients, but then I remembered I used my last two bananas to make Jules coffee cake today. To the store tomorrow to buy bananas, so I’ll try these in a few days. Love the ingredients combination! Thanks for the recipe. πŸ™‚

    Shirley

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