* Don’t forget to double the egg substitute recipe (i.e. 2 tablespoons ground flaxseed+6 tablespoon water). Or, if you don’t have any flaxseed you can just use 2 eggs.
Instructions
Preheat oven to 350 degrees and grease 2 muffin tins or add muffin cups.
Mix your egg substitute and let sit for 5-10 minutes.
Whisk together the flour, baking soda and salt.
In a separate bowl, mix together mashed bananas, yogurt, honey, egg substitute, oil, and vanilla.
Fold the banana mixture into the flour mixture until blended. Do not over-mix.
In a separate bowl, mix together the cocoa powder and hot water until dissolved. Add 1 cup of prepared batter to the cocoa mixture and stir until combined.
Spoon a small layer of regular batter into each muffin cup. Add a smaller scoop of chocolate batter to each. Alternate layers of regular batter and chocolate batter until the cups are evenly filled. I filled 16 cups about ⅔ full.
Hold a toothpick straight up and down and gently pull it through the batter in a curving pattern.
Bake until slightly brown on top and a toothpick, poked into the center, comes out clean (18-22 minutes).
Enjoy! Keep leftovers refrigerated, or freeze and microwave on busy mornings.
Notes
{serving size = 1 muffin - recipe makes 16 servings}
146 calories, 3.3g fiber, 3.3g protein
*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Chocolate Swirl Banana Muffins.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/healthy-chocolate-swirl-banana-muffins/