Dark Chocolate Banana Peel Muffins
kodiakcakes.com/blogs/recipes/dark-chocolate-banana-peel-muffins
Don’t toss those banana peels—turn them into these Dark Chocolate Banana Peel Muffins instead! This one-of-a-kind breakfast packs in crave worthy flavors like rich cocoa and caramelized banana. Blended banana peels (yep, you read that right!) give these muffins a soft, tender texture, while Kodiak plant-based mix adds a hearty boost of the good stuff. And with melty, dark chocolate chunks in every bite, these lip-smacking muffins taste like a sneaky dessert disguised as breakfast. Plus, they’re a peel-fect way to reduce food waste—sustainable and delicious.
Recipe provided by Kitchen McCabe
- Calories204
- Protein6g
- Total Fat10g
- Carbs20g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 3 large bananas
- 2 flax eggs (can use regular eggs, if desired)
- 1/3 cup nut butter (peanut, almond, or cashew work well)
- 1/4 cup honey
- 1/4 cup coconut oil
- 1/3 cup nut milk
- 1-1/2 cups Kodiak Plant-Based Classic Flapjack & Waffle Mix (or other flavor of choice)
- 1 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate, chopped
Directions
- Peel the bananas and set aside the fruit for another use (freeze for smoothies, use for banana bread, etc.). Wash the banana peel exterior well and place in a heat proof bowl.
- Pour boiling water over the banana peels to cover them and let sit for 15 minutes to soften.
- Remove banana peels from water and pat dry. Discard stems. Chop the banana peel into coarse chunks.
- Place the chopped banana peel in a blender along with the flax eggs, nut butter, honey, coconut oil, and nut milk. Blend at high speed until smooth. Set aside.
- Place the Kodiak mix, baking powder, baking soda, and salt in a mixing bowl and whisk together. Pour in the banana peel mixture and stir together to form a smooth batter.
- Fold in the dark chocolate. Set aside to rest for 5 minutes.
- Stir and divide the batter evenly between the liners. They should be almost full. Add additional pieces of chocolate to the top of the filled muffin tins, if desired.
- Bake the muffins in the preheated oven for 12-14 minutes, or until golden brown on top.
- Cool and store in an airtight container.