Banana Chocolate Chunk Muffins 

These Banana Chocolate Chunk Muffins offer a delightful balance between indulgence and nutrition. Made with overripe bananas, whole wheat flour, and sweetened with coconut sugar, they provide natural sweetness and a rich chocolate flavor. The addition of peanut butter and ground flax seeds enhances the texture and nutritional value, making these muffins a wholesome choice for breakfast or a snack. Whether you're looking to use up ripe bananas or simply craving a delicious treat, these muffins are sure to satisfy your taste buds. 

Ingredients

• 2 ripe bananas
  
  

• 2 large eggs
  
  

• 3/4 cup homemade almond milk (or store-bought)
  
  

• 3 tablespoons organic peanut butter
  
  

• 1 teaspoon vanilla extract
  
  

• 1/4 cup coconut sugar
  
  

• 1 cup organic whole wheat flour
  
  

• 2 tablespoons ground flax seed
  
  

• 1 teaspoon ground cinnamon
  
  

• 1 teaspoon baking powder
  
  

• 1/2 teaspoon baking soda
  
  

• 1/4 teaspoon salt
  
  

• 1/4 cup mini chocolate chips
  
  

• 36 Hu chocolate gems (or your preferred chocolate chunks)

Directions

1. Preheat Oven: Set your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well.
   
   

2. Mash Bananas: In a mixing bowl, mash the ripe bananas until smooth.
   
   

3. Mix Wet Ingredients: Add the eggs, almond milk, vanilla extract, and peanut butter to the mashed bananas. Stir until well combined.
   
   

4. Add Coconut Sugar: Mix in the coconut sugar until fully incorporated.
   
   

5. Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, ground flax seed, cinnamon, baking powder, baking soda, and salt.
   
   

6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
   
   

7. Add Chocolate: Fold in the mini chocolate chips and chocolate chunks, ensuring even distribution.
   
   

8. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
   
   

9. Bake: Place the muffin tin in the preheated oven and bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
   
   

10. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely
    
    

Nutritional Information (Per Muffin)

• Calories: Approximately 200 kcal
  
  

• Protein: 5g
  
  

• Carbohydrates: 30g
  
  

• Fat: 8g
  
  

• Fiber: 4g
  
  

• Sugar: 12g
  
  

• Sodium: 150mg