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Healthy Chocolate-Coconut Banana Muffins

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"This muffin recipe is made with whole wheat flour, maple syrup instead of sugar, and coconut oil instead of butter for a healthier dairy-free muffin recipe."
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45 m servings 232
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil or line cups with paper liners.
  2. Use a fork to mash bananas in a bowl. Blend in egg, coconut oil, maple syrup, and vanilla. Stir whole wheat flour, cocoa powder, baking soda, and baking powder together in a separate bowl, making a well in the center. Pour banana mixture into the well and stir until batter is just combined; fold in unsweetened coconut and chocolate chips.
  3. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

Per Serving: 232 calories; 12 31.5 4 16 157 Full nutrition

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