Cocoa Banana Muffins
Try this Cocoa Banana Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp vanilla
- 1/2 cup milk (i used unsweetened almond milk)
- 1 1/2 cups oat flour
- 2 tbsp flax seed meal (could also use chia seeds)
- 1/2 cup whey protein in vanilla or chocolate (or could sub
- 1/4 cup stevia for baking (or 5 packets or other sweetener
- 1/2 tsp nutmeg (optional)
- 1 cup mashed ripe banana (approx 2 1/2 bananas)
- 1 tbsp oil (i used avocado oil)
- Carbohydrate 10.4694598604493 g
- Cholesterol 41.2152777766732 mg
- Fat 16.8630805554689 g
- Fiber 1.20778472943585 g
- Protein 2.83987486042079 g
- Saturated Fat 10.0890595832741 g
- Serving Size 1 1 Serving (48g)
- Sodium 126.163402749022 mg
- Sugar 9.26167513101342 g
- Trans Fat 1.2705414444391 g
- Calories 202 calories
Preheat your oven to 350 degrees F.In a large bowl or stand mixer with paddle attachment, add all the wet ingredients (banana, milk, vanilla, oil). Stir until combined.To the same bowl, add in all the dry ingredients (flax, oat flour, stevia, salt, nutmeg, cocoa, baking soda/powder)Stir together until mixed and place batter in greased muffin tins or with silicone muffin liners.Bake for 20 - 23 minutes until muffins are set on top and a toothpick comes clean.Allow to cool and store in an airtight container. Will last about a week in the fridge, or a few months in the freezer.
