Double Chocolate Banana Muffins are perfect sweet treat! These muffins are made with all HEALTHY ingredients and refined sugar-free. Filled with sweet banana flavor, loaded with antioxidant-rich dark cocoa powder and peanut butter, these are simple, yet delectable dessert that goes perfectly with a cup of coffee or tea.
Preheat the oven to 180C/350F. Line a 12-cup muffin tin with cupcake liners or grease with coconut oil.
In a bowl, mix the dry ingredients - flour, salt, baking soda, cinnamon and raw cocoa.
In a blender mix ripe banana with milk until smooth.
In a separate bowl whisk the eggs. Add coconut oil, syrup, vanilla and blended banana. Mix well.
Add the dry ingredients to the wet ingredients. Stir until combined. Add dark chocolate chunks or chips and mix with the spatula.
Fill muffin cups with mixture, close to full. Add a teaspoon of peanut butter in the middle of each muffin and gently push into the mixture.
Bake in preheated oven for 15-20 minutes, or until a skewer inserted in the center of a muffin comes out clean.
Remove muffin pan from the oven and allow muffins to cool for few minutes in their tin before removing and transferring to a wire rack.
Drizzle muffins with peanut butter and chocolate.
Chocolate drizzle: In a saucepan, one medium heat melt dark chocolate chunks or chips until mixture gets smooth. Add some milk if the chocolate glaze is too thick.
Peanut butter drizzle: In a bowl mix peanut butter and melted and cooled coconut oil until you get a smooth mixture.
Notes
Keep in airtight container up to 3 days. I used US cup (240ml) as a measure.