Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, chocolate protein powder, baking soda, baking powder, and salt. Ensure everything is well combined and free of lumps.1.5 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 1 scoop chocolate protein powder, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.25 teaspoon salt
- In a separate medium bowl, mash the ripe banana until smooth. Add the unsweetened applesauce, maple syrup (or honey), melted coconut oil (or butter), eggs, and vanilla extract. Whisk these wet ingredients together until smooth and well incorporated.0.5 cup mashed ripe banana, 0.5 cup unsweetened applesauce, 0.25 cup maple syrup or honey, 0.25 cup melted coconut oil or unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
- Gradually add the unsweetened almond milk (or your milk of choice) and stir until the batter reaches a thick, but pourable consistency. The batter should be thick enough to hold its shape but not so stiff that it won't spread.0.5 cup unsweetened almond milk
- If using, gently fold in the dark chocolate chips into the batter. This adds a delightful burst of molten chocolate throughout the muffins.0.5 cup dark chocolate chips
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. Reheat gently in a microwave or toaster oven.