These moist, flavorful muffins are whole-wheat and packed with banana flavor. Don't despair when all of your bananas turn brown--instead, make this recipe!
Nonstick cooking spray
6 medium-sized ripe bananas
1 13.5-oz can coconut milk (ideally full-fat)
4 large eggs
1 Tbsp pure vanilla extract
3 cups white whole-wheat flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
Heaping 1/2 cup dark chocolate chips
- Preheat the oven to 375 degrees F. Spray the wells of two standard-size muffin pans (each with 12 wells) with cooking spray. In a large bowl, mash bananas with coconut milk, eggs, and vanilla. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Pour the dry mixture into the wet mixture, and stir just until combined. Stir in the chocolate chips.
- Pour into the greased muffins pans, and place in the oven. Bake, changing the position of the pans halfway through, until only a few crumbs cling to a tester when inserted into the center of a muffin, about 30 minutes total. Let cool in the pans for 5 minutes, then on a cooling rack for another 10 minutes.