The dark rich chocolate flavour is definitly satisfactory for every brownie fan but the dense crumby interior is what makes them muffin territory. I had every intention of creating a healthy two- bite brownie today. But the baking gods had other plans. The banana that was initially used as a natural sweetener, gave the brownies the most delightful banana chocolate muffin taste that cant be ignored.
I don’t know about you but I have tried every healthy brownie in the book and the texture in some of these ‘black bean’ brownies is worrisome. I promise these barely taste like they fit in the nutritious category, but their ingredients list speaks for itself.
Mini Banana Brownie Muffins
- 1/2 cup oat flour
- 1/4 cup good quality cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- 1/2 cup ripe banana, mashed
- 3 tablespoon maple syrup
- 1/4 cup almond milk
- 2 tablespoon oil of choice
- teaspoon vanilla
- 1/3 cup 70% dark chocolate, cut into chunks
- unsweetened coconut * optional
- Preheat oven to 350 F. Spray mini muffin tin with non stick cooking spray.
- In a food processor, add all dry ingredients (except chocolate) and whirl for about 10 seconds.
- Add in all wet ingredients, blend until a smooth batter is formed.
- Fold in almost all chocolate chunks, leaving some for the muffin topping.
- Using an ice cream scoop, carefully fill muffin tins to the top with batter.
- Sprinkle with coconut and chocolate chunks.
- Bake for 14- 16 minutes