These scrumptious, moist muffins start with a better-for-you banana bread base featuring whole wheat flour, unrefined sugar and “super-fat” coconut oil and then add in chopped walnuts and decadent dark chocolate. The whole wheat flour gives them just a little bit more texture and the walnuts and coconut oil mean that they are unbelievably moist and packed with a generous serving of healthy fats to give you lasting energy and satisfaction. Sweet bananas counter with the sophistication of not-so-sweet dark chocolate chunks – just enough for a taste in each bite.
I think I’m “on to” Mr. Golden Graham. I’ve mentioned before that he holds the responsibility for grocery shopping for the Golden Graham Household. Lately it seems that there are ALWAYS “extra” bananas in the kitchen. Just sitting in baskets or in our little wire “fruit rack” near the window, getting to that beautiful, brown-speckled point of ripeness that just screams, “BAKE SOMETHING WITH ME!” Some evenings I feel as though I have to physically restrain myself from turning on the oven (because taste-testing banana breads and banana muffins and banana what-have-you at 10pm is neither good for food photography nor good for my waistline – sad discoveries on two counts – any other “late-night bakers” out there? Let me know YOUR favourite times/days to bake in the comments!).
When I got home from work last night, the bananas were thisclose to perfect baking status. And I gave them a good, hard look a few times. And then I went to bed and promised I would work on culling the banana population by having one as part of a healthy (un-baked) snack. But TODAY – well. The bananas were perfection, as far as baking goes. They were actually just starting to break away from them stem of their own accord, as if they would peel themselves for me just to get into a baked good. And since the weekend was looming…well. I think you can see for yourself what happened.
Now, Mr. Golden Graham does uphold his part of the bargain. He is a willing taste-tester. I can always tell when I’ve gotten a recipe just right because he’ll say, “These are TERRIBLE. There is NO WAY you should take these to your office, or to the gym or anywhere at all!” (Meanwhile he is wrapping his arm protectively around the container and backing slowly out of the room). I’m on to you honey, I’m on to you!
I’m lucky I was even able to share this recipe with you:
Whole Wheat Banana-Walnut Muffins with Dark Chocolate Chunks (Dairy-free option, Refined sugar-free)
These scrumptious, moist muffins start with a better-for-you banana bread base featuring whole wheat flour, unrefined sugar and “super-fat” coconut oil and then add in chopped walnuts and decadent dark chocolate.
Author: The Golden Graham Girl
3 large bananas (375g), peeled and mashed
2/3 cups (167g) cane sugar
1/2 cup (125mL or 113g) melted coconut oil
2 large eggs, beaten (I haven’t tried flax eggs in this recipe – let me know the results if you do!)
1 tsp (5mL or 4g) pure vanilla extract
2 cups (250g) whole wheat flour
1 tsp (5g) baking soda
1 tsp (4g) sea salt
1/2 cup (60g) chopped walnuts
Optional ~2/3 cup (100g) dark chocolate chunks (I used a 100g Lindt 70% Cocoa chocolate bar and broke it into small pieces, which yielded slightly more than 1/2 a cup of broken chocolate) – use dairy-free/vegan chocolate, if required
1. Preheat a conventional oven to 350F (185C) or a convection oven to 325F (165C).
2. Line muffin tins with 18 paper muffin liners OR grease with coconut oil, butter (if not dairy-free) or non-stick cooking spray (pro tip: I like to use paper muffin liners to make clean up easier AND to make it even easier to take these muffins on the go!).
3. Mash the bananas in a medium bowl and set aside.
4. Cream the sugar and coconut oil in a large bowl.
5. Add the eggs and vanilla.
6. Stir in the mashed banana.
7. In a separate bowl or container, combine all dry ingredients (pro tip: I like to put my dry ingredients in a sealable container and shake to combine thoroughly – no risk of whisking dry ingredients out of the bowl onto the countertop or floor!).
8. Add the dry ingredients to the wet ingredients and mix until just fully combined.
9. Fold in the chopped walnuts and dark chocolate chunks (if using – nutritional information is presented below with and without chocolate chunks).
10. Spoon into paper muffin liners (if using) or directly into muffin tin (fill each cup 1/2 – 2/3 full) and bake for 15-20 minutes until a cake tester inserted in center of muffins comes out clean.
11. Cool in pan on a wire rack.
NUTRITION INFORMATION (WITH dark chocolate chunks)
Calories: 212 Fat: 11.8g Carbohydrates: 23.2g Sugar: 10.3g Fiber: 2.5g Protein: 3.8g
NUTRITION INFORMATION (without dark chocolate chunks)
Calories: 180 Fat: 9.0g Carbohydrates: 22.7g Sugar: 10.2g Fiber: 2.5g Protein: 3.1g
Serve warm OR cool completely and store in a sealed container for 3-5 days (if they last that long) – they make a wonderful breakfast or any-time snack!
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Some process shots:
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