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
- Calories 204
- Protein 6g
- Total Fat 10g
- Carbs 20g
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
- 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.