These Double Chocolate Banana Muffins are dense, chocolate-y and super moist! Did I mention they’re super low in sugar and oil-free?! They’re perfect for an on-the-go breakfast, stay at home brunch or a snack!
Preheat your oven to 375. Mash the bananas up with a fork until they are completely mashed. Add in your maple syrup, applesauce, and egg. Mix until well combined.
Using a sifter, add in your flour, cocoa powder, baking soda and salt. Mix until well combined. Fold in half of your chocolate chips, saving the other half to top the muffins with.
Grease your muffin tin or use liners! Fill the muffin cups until 2/3 full. Sprinkle with chocolate chips on top.
Bake for 20-24 minutes or until toothpick comes out clean. Let cool in the pan for 5-10 minutes or so and then remove them to a cooling rack.
Enjoy with a schmear or butter or nut butter! Store in a tupperware at room temperature for 2-3 days.