Description

This muffin recipe is made with whole wheat flour, maple syrup instead of sugar, and coconut oil instead of butter for a healthier dairy-free muffin recipe.

Ingredients

• 4 large ripe bananas
• 1 egg
• ⅓ cup coconut oil
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla
• 1 ½ cups whole wheat flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup unsweetened shredded coconut
• ⅔ cup dark chocolate chips (Optional)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil or line cups with paper liners.
2. Use a fork to mash bananas in a bowl. Blend in egg, coconut oil, maple syrup, and vanilla. Stir whole wheat flour, cocoa powder, baking soda, and baking powder together in a separate bowl, making a well in the center. Pour banana mixture into the well and stir until batter is just combined; fold in unsweetened coconut and chocolate chips.
3. Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.