These wheat flour banana chocolate muffins are perfect to make on a Sunday and bring them on the go with you through the week! Made more nutritious with avocado oil and wheat flour!
Preheat oven to 375 degrees F and line 12 muffin tins with muffin papers.In a medium sized bowl, mash the bananas. Add the eggs, milk, and avocado oil. Mix to combine. Add the vanilla, water, and cocoa powder. Mix to combine and set aside.
In a separate bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Sift together.Mix the dry ingredients into the wet ingredients until just combined.
Divide between the 12 muffin tins.
Bake for 22-25 minutes or until a toothpick comes out clean. Cool on a wire rack.Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Notes
I always end up with tons of leftover bananas. So I freeze them for smoothies and baking. The best muffins and bread is made with those super ripe almost rotten looking ones! You can either use fresh or frozen in this recipe. But if you use frozen like I did, make sure to thaw them for about a half hour before trying to mash them.Nutrition information for any recipe on thehintofrosemary is only an estimate.