Ingredients
3large bananas,very ripe
⅓cuporganic blue agave,80ml
1large egg,at room temperature
¼cupcoconut oil,melted or use canola oil, vegetable oil, or melted butter
1tsppure vanilla extract
1cupwhole wheat flour,spoon and leveled
½cupnatural unsweetened cocoa powder
1tspbaking powder
1tspbaking soda
½tspsalt
1cupchocolate chips,semi-sweet or dark, save a few for topping
Preparation
Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
In a medium bowl, mash the bananas up using a fork. Try to rid any and all large lumps. Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined.
Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the muffins.
Spoon the batter into liners, filling them all the way to the top. Top each with a couple of chocolate chips.
Bake the muffins in the preheated oven for 5 minutes then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F. Bake for an additional 13 to 15 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
Serve and enjoy.
