Cooking with Joy: Chocolate Chip Banana Muffins
A healthier version of this favourite grab and go breakfast or after-school snack
Welcome to Cooking with Joy! Each week Joy McCarthy of Joyous Health is sharing a recipe that is both mouth-watering — and mindfully made. She’s sharing her tips for how to cook using the healthiest ingredients and techniques, to make food you will feel good about serving... and devouring.
Is there any combination more comforting than the marriage of rich, melty chocolate with fluffy banana bread? We think not — and these chocolate chip banana muffins back us up big time. Naturally sweetened using bananas and maple syrup, with fibre and protein-heavy buckwheat flour standing in for all-purpose, these must-try muffins are sooo much healthier than most, making them perfect for guilt-free snacking. Grab one on the go for a breakfast-time boost or serve to your little ones for an energizing after-school snack!
- 1 cup light buckwheat flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs, whisked
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 3 tbsp water
- 2 tbsp real maple syrup
- ½ cup mini chocolate chips
Preheat oven to 350F degrees.
In a large bowl, combine dry ingredients. In a separate bowl combine wet ingredients. Add the wet to the dry ingredients and mix until just combined. Pour into a standard, greased muffin tin or muffin tin lined with paper cups.
Bake for 15 minutes or until a toothpick or cake tester comes out clean.
Servings: Makes 12 medium-sized muffins