Triple Chocolate Banana Muffins

I have decided that one of my New Year resolutions is going to be buying no more processed sugar, oils, or grains. This means no more candy, no more cereal, and no more soda. I may die y’all. Okay okay I probably won’t die but it is definitely going to be hard. I am going to use what I’ve already purchased because I don’t want to be wasteful. I really want to eat healthier and honestly I wouldn’t hate it if I could get rid of a bit of fat. I know I know such a cliché but true none the less.

So this past weekend I used the last of my white sugar making these AMAZING triple chocolate banana muffins. They were so super yummy; every bite oozed melted chocolate bits in between sweet soft muffin with an occasional crunch of walnuts to give it variation of texture. I ate all dozen of them in like 3 days lol. My favorite part about these muffins is how quick and easy they are. It took less than an hour!

Alright y’all ready to start baking?!

Ingredients

1 heaping cup of whole wheat flour

1/3 cup cocoa powder

1 ½ tsp baking powder

½ tsp salt (I used sea salt)

¼ cup white sugar

¼ cup brown sugar

2 bananas (make sure they are super soft, like on the edge of going bad)

¼ cup vegetable oil

½ cup milk (I used almond)

1 tsp vanilla extract

½ cup chocolate chips*

½ cup chocolate chunks*

¼ walnuts*

*I buy vegan chocolate. So they do have that dark chocolate flavor which I think adds to the richness of these muffins. You could easily use what ever you prefer.

*The chocolate and nuts are optional of course.

Directions

Preheat the oven to 350F.

In a mixing bowl cream the white and brown sugar with the bananas; like you would if you were using butter. Then add the additional wet ingredients: oil, milk, and vanilla extract.

In a separate bowl combine remaining dry ingredients: flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to your wet.

Fold in the chocolate chips, chocolate chunks, and walnuts.

Line your muffin tin and fill each cup about ¾ of the way full.

Bake for approximately 17 minutes. You can check these periodically by placing a toothpick in the middle to see if it comes out clean.

When done let the muffins cool fully before taking out of the tin. These should last about a week if you don’t eat them all right away like I did lol.

Here is a printable version for you.