I don’t know about you guys, but I find that the combination of banana and chocolate is one of the best in the world. The two ingredients complement each other beautifully; they’re both sweet, but for some magical reason, they don’t overpower each other.
I also love muffins, but I get frustrated at how unhealthy muffins can be when they come from a café. They are either loaded with sugar, with fat, or with both. That doesn’t mean that they are not delicious (because they are), it just means that having one everyday could potentially harm your efforts to be healthier.
These bad boys are amazing and full of flavour. Why do I call them miracle muffins? The answer is simple: because of the way they taste. They’re too good to be true. When I bit into the first one, I thought to myself: “This is one the best muffins I have ever taste”. I almost didn’t believe they healthy…almost.
They’re sugar free and you can easily change the flour to make them gluten free. You can eat one a day until you are left with none without feeling guilty or bloated whatsoever! They’re great as a quick breakfast on the go or as an afternoon snack.
To make 12 large muffins (or 24 smaller ones), you will need:
3 bananas, ripe and mashed
1 cup flour
¾ cup almond butter (or any nut butter of your choice)
1 tbsp baking soda
2 tsp cinnamon
1 cup dark chocolate chips
Preheat oven at 350 degree F.
Line your muffin tins with paper cups.
Combine all of your dry ingredients in a bowl and mix.
Whisk the bananas and eggs together. Add the almond butter.
Now, fold the banana mixture into the dry mixture and mix well.
Add the chocolate chips.
Bake for 25 to 30 minutes, depending on how mushy you like the inside to be.
Take them out of the oven and allow yourself to be intoxicated by the smell. Grab a hot one, pour yourself a glass of milk, bite into the muffin, and listen to the angels sing.