Not Your Mother's Banana Bread Muffins
My mom is an all-star baker and one of her most requested treats is banana bread. When we were growing up, she would make the most amazing banana bread loaves. I could hardly wait until it cooled off before slathering it up with butter and absolutely inhaling it. I wanted to make a healthier version by swapping out some of the less healthy ingredients — i.e. flour and butter and sugar and a wholeeeee lot of sour cream. But I left in the chocolate chips because they are a necessity. I was surprised the first time I made them that they tasted almost indistinguishable from my mom’s banana bread. But fair warning — this recipe swaps avocado so they do have a slight greenish tint. Other than that, they’re just ooey gooey banana chocolate goodness. See below for the whole recipe:
1 cup dates
1 cup hot water
1/2 cup mashed avocado
1 teaspoon vanilla
1 1/2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed bananas
1 cup dark chocolate chips
1/2 cup plain greek yogurt
Preheat over to 350 degrees.
Pulse dates and hot water in a food processor until puree is formed. Measure out 1 cup of puree and add to a large mixing bowl.
Add in mashed avocado and mix until combined.
Mix flour, soda, and salt together and add to mixture.
Fold in chips and yogurt.
Spray muffin tin (I prefer coconut oil spray) and fill muffin tins about 2/3 full with batter.
Bake for around 30 minutes or until top of muffins have browned. Allow to cool completely.