Clean banana chocolate muffins


I love baking and recently have been experimenting and playing with recipes trying to find good ingredients that are worthy of being called a clean treat- I give you…

Chocolate banana muffins / optional peanut butter topping-

✔️3 ripe bananas
✔️1/2 cup stevia in the raw
✔️1 large egg
✔️1/3 cup unsweetened applesauce
✔️1/2 cup whole wheat flour
✔️1/2 cup spelt
✔️1/2 cup unsweetened cocoa powder
✔️1/2 teaspoon salt
✔️1 teaspoon baking soda
✔️1 teaspoon baking powder
✔️1 cup semi sweet baking chunks or chips – feel free to have more for adding to the top


Preheat oven to 375degreesF

Line your muffin pan with baking cups- or grease your chosen baking apparatus well – I used coconut oil !!

In a large bowl mash up the bananas very well. Make sure there are no clumps anywhere.
Add in the egg, applesauce and stevia to the bananas and mix well.

Sift the flour, spelt, cocoa powder, salt, baking soda, and baking powder into the wet ingredients (banana mixture) Lightly mix the ingredients and then fold in the chocolate chunks. Be careful not to over mix the batter. It will be slightly chunky !

Pour the batter into muffin tins are whatever you chose to bake in. Be sure to only fill your baking device half full.

Feel free to sprinkle some chocolate chips/chunks on top if you desire a stronger chocolate fudge taste.

Bake for 20 minutes or until toothpick placed in the center comes out clean.

When done you can put peanut butter on the top as a icing or leave plain. I like both.

These muffins will last up to 5 days covered in the fridge or 3 months frozen.

Happy baking !

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