Bonkers for bananas… and chocolate of course!

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I just made these the other morning for the first time. They are chocolatey and dense, but not too sweet. Perfect for breakfast if you need something to go. One piece of advice before you attempt these… do not over-bake!Β It is ok for you to take them out a little early and let them settle on their own. Hope you give them a try!

Ingredients: Makes about a dozen muffins.

  • 2 bananas, mashed
  • 1/4 cup agave syrup (or honey)
  • 3 Tbsp unsweetened cocoa
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 2 egg whites
  • 1 cup whole wheat flour
  • 1/3 cup rolled oats
  • 1/2 cup semi-sweet chocolate chips (save a few to sprinkle on top)
  • 1/2 tsp baking powder
  • 1/8 tsp salt

Directions:

Preheat your oven to 350 degrees. Combine your wet ingredients: bananas, agave syrup, applesauce, vanilla, and egg whites. Add the cocoa, flour, oats, baking powder, salt, and mix well. Mix in your chocolate chips, but make sure to leave a few out to sprinkle on the top. Line and grease your muffin tin. This is important! There isn’t any oil or butter in this recipe, so you definitely need to use cooking spray if you want to be able to peel off any cute paper liners that you may use. Evenly distribute your batter and sprinkle the remaining chocolate chips on top. Place in the oven for 15-20 minutes. Once again, do not over-cook! You want them a little under-done, rather than over-done. If you want a little extra sweetness, sprinkle powder sugar on top of the muffins as they cool. Enjoy!

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