Healthy & soft Chocolate Banana Muffins 🔥 #SugarFree - Recipe 👇🏻

The most delicious #sugarfree chocolate banana muffins - 👩🏻‍🍳Recipe ⬇️- with sourdough discard (but you can bake without it too). Will be a huge hit with anyone who loves muffins or has a sweet tooth. The sweetness comes from overripe bananas and 1/2 cup semi-sweet chocolate chips. These are soft muffins with tender crumb and excellent shelf life 4 days on the counter or you can store them in air tight container in the fridge, and reheat in the microwave for 10 seconds.

Recipe (makes 18 cupcakes)
📖3 medium size ripe bananas, mashed
📖2 eggs
📖1/2 cup Plain Greek yogurt (fat free)
📖60 g of sourdough starter or discard (you can skip this, won’t change the taste)
📖5 Tbsp Avocado or Olive oil
📖1 tbsp vanilla extract
📖 180g of all purpose flour (1 and 1/4 cup)
📖1.5 tbsp baking powder
📖 1 tsp baking soda
📖pinch of salt
📖 1/2 cup of cocoa powder (I used @hersheys dark cocoa)
📖1/2 cup chocolate chips
📖1/2 chopped pecans (or any nuts, or skip them)

Method:
Preheat oven to 375F.
Mash bananas in a large bowl, add the wet ingredients, mix until homogenous. Sieve dry ingredients into the bowl. Mix until the batter turns brown. Needs to be lumpy. Add chocolate chips and nuts and mix until incorporate. Use an ice cream scoop to portion into lined muffin cups. Bake for 10 min at 375F, then lower to 350F and bake 15 more minutes. Since I used 2 muffin trays, I shuffled them in the oven so they bake evenly. Quick tip: if your muffin tray is not completely full (my second only had 6 muffins), add a few table spoons of water into empty muffin cups to prevent the tray from scorching.

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