You literally can't go wrong with banana muffins. Adding some cocoa powder and white chocolate chips really elevates these muffins' taste. They are also super soft and moist. I used very ripe bananas, so I didn't need to add too much sugar, but if your bananas aren't as ripe, you may want to do a taste test to see whether you need to add some more.
White chocolate chip banana muffins
Serves: 14 muffins Prep time: 10 mins Cook time: 25 mins
Ingredients:
2 medium overripe bananas
2 eggs
1/2 cup + 2 tbsp coconut sugar
1 tsp vanilla extract
1/2 cup natural yogurt (I used The Coconut Collaborative plain)
2 tbsp coconut or rapeseed oil
1/2 tsp cinnamon
1/4 cup + 2 tbsp cocoa powder
1 cup gluten-free flour blend or plain flour (I used Doves farm plain white)
1 tsp baking powder
1/2 tsp baking soda
100 g white chocolate chips
Instructions:
Preheat the oven to 180 degrees and prepare 14 muffin silicone cups or muffin tin.
Mash the bananas with a fork, then whisk in the eggs. Add the coconut sugar, vanilla extract, yogurt, and oil and mix well, then stir in the cinnamon and cocoa powder.
Add the gluten-free flour blend, baking powder, and soda and combine well.
Stir in the white chocolate chips, then transfer the batter into the muffin cups/tin (set some chocolate chips aside, so you can add some on top of each muffin).
Bake the muffins for 25 minutes and let them cool before consuming them.
Store them in an airtight container and consume them within 2–3 days.
