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Recipe Ingredients

  • 1 1/4 cups whole wheat pastry flour or whole wheat white flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup well-mashed, extra-ripe banana (about 2 medium bananas)
  • 1/4 cup pure maple syrup
  • 1/4 cup granulated sugar
  • 1 (5.3oz) Dark Chocolate Coconut Silk Almondmilk Yogurt Alternative
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup Silk Chocolate Protein
  • 1/2 cup chocolate chips, plus more for topping
  • Almond slices, for topping (optional)

Recipe Directions

  1. Preheat oven to 350ºF and spray muffin pan with oil, or use silicone liners.
  2. In a medium bowl whisk together flour, cocoa powder, baking soda + salt; set aside.
  3. In large bowl combine well-mashed banana with maple syrup and granulated sugar. Whisk in almond milk yogurt, then add egg and vanilla, whisking until smooth. Slowly add in half of the flour, gently stir a few times then add milk, stir in remaining flour, then fold in chocolate chips.
  4. Evenly distribute batter into muffin pan, filling 2/3 way full. Top with more chocolate chips and almond slices, if you’d like.
  5. Bake muffins for 15-20 minutes, or until inserted toothpick comes out clean.
  6. Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.

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