I recently finished reading the Fifty Shades trilogy. Having heard a bit about it, I figured I was prepared for how raunchy it would be. After the first fifty pages or so, I had convinced myself that Christian Grey was going to be some supernatural creature, a monster of some sort. To say I was shocked by what he actually is would be a complete understatement.. It was hard to wrap my head around, honestly. But once I got past that, the books were actually alright – I can never start a book without finishing it, and then you know, it ends up being a trilogy, so three books later… Definitely not the best written of books, much like the Twilight series, but it’s just about what you would expect from that genre.
Anyway. These muffins. I quickly threw them together last night, around midnight, after realizing I had nothing to eat for breakfast before work the next morning. I had two way too ripe bananas, so muffins it was. Having no nuts to make banana nut muffins, I quickly decided on chocolate, and I’m very pleased I did!
Made with coconut flour and Greek yogurt, these muffins are super moist and full of health. With all the protein and fiber, they keep you going throughout the day, which is just what I needed for a day of work!
I’ve never really been much of a fan of banana and chocolate together, but lately I’ve really been enjoying it. These muffins are no exception. The light studding of chocolate chips makes it fantastic, but you can leave them out if you think breakfast shouldn’t include chocolate chips. I’ll take any excuse to have chocolate for breakfast. 🙂
- 1/2 cup coconut flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 Tbsp Dutch process cocoa
- Dash of cinnamon
- 2 overripe bananas, mashed
- 1/2 cup Greek yogurt
- 3 eggs
- 1/2 tsp vanilla
- 2 packets truvia (or 2 Tbsp sugar)
- Stevia drops, to taste (30-40)
- 1/3 cup dark chocolate chips (optional)
In a small bowl, stir together the coconut flour, salt, baking soda, cocoa, and cinnamon. Set aside.
In a medium bowl, beat together the mashed bananas, Greek yogurt, eggs, and vanilla. Add in the truvia and stevia drops, stirring until well combined.
Slowly stir in the dry ingredients until fully incorporated. Fold in the chocolate chips.
Spoon about 1/4 cup of batter into each well of a lined muffin tin.
Bake for 20-25 minutes at 350 F, until a toothpick comes out clean. Allow to cool for a few minutes in the pan, and then remove to a wire rack to cool. Store in an airtight container.