Sea Salt Dark Chocolate Barley Banana Muffins

Sea Salt Dark Chocolate Barley Banana Muffins Recipe

Muffins are a popular snack for many, as they are quick option to grab on the go, and can be packed with all sorts of yummy and nourishing ingredients. That's why we've come up with a recipe that's not only delicious and satisfying but also packed with nutrients and “staying power” to keep you going until your next meal or snack!

If you love chocolate and banana, you will love these sea salt dark chocolate barley banana muffins. They are moist, fluffy, and packed with nourishing ingredients like barley flour, bananas, and dark chocolate chips. Plus, they have a hint of sea salt to balance out the sweetness and enhance the chocolate flavor.

These delicious and nutritious muffins are the perfect combination of simple, sweet, and satisfying. Perfect addition to an on-the-go breakfast, as a nutrient-packed snack, or paired with a fruit and yogurt smoothie for a quick throw together lunch that saves you time without compromising on flavour!

They are also easy to make, with a handful of ingredients and some simple instructions. The result, a batch of delicious muffins that will make your kitchen smell amazing and your taste buds happy.

How to Make Sea Salt Dark Chocolate Barley Banana Muffins

To bake 12 of these tasty muffins, you will need the following ingredients:

3-4 ripe mashed bananas
1/3 cup sugar
1/4 cup of your favourite oil (we used canola oil)
2 large eggs
1 tsp. vanilla
1½ cups of Susgrainable’s Upcycled Barley Flour
1 tsp. baking soda
1/4 tsp. salt
¾ cup dark chocolate chips (and more for sprinkling on top)
Coarse sea salt (optional, but amazing for sprinkling on top)

Instructions

To make your muffins, follow these simple steps:

Preheat your oven to 350°F.
In a large mixing bowl, combine the mashed bananas, sugar, oil, eggs, and vanilla. Whisk them by hand - don't worry about getting all the lumps out!
Add the flour, baking soda and salt and stir until almost combined; add in chocolate chips.
Line a 12-cup muffin tin with muffins cups, or grease them, and then—with an ice cream scoop or large spoon, divide the batter evenly into the 12 cups. Sprinkle on a few extra chocolate chips, and a bit of sea salt if you wish!
Bake for about 25-30 minutes depending on your oven. You’ll know they’re done when you press down lightly in the middle, and they bounce back (almost spongy to touch).

Why use barley flour in this recipe?

Barley flour is a type of whole grain flour that has a nutty flavor and a slightly coarse texture. It is rich in fiber, protein, iron, and antioxidants. It also has a low glycemic index, which means it is more slowly digested, leveling out blood sugars and improving your level of satisfaction! Barley flour adds moisture and tenderness to baked goods, as well as a subtle nutty flavor that complements the chocolate and banana, making it a perfect alternative flour to use in this muffin recipe!

You can find our Upcycled Barley Flour in BC retailers, and online.

What are the nutritional benefits of these muffins?

These muffins make for a nutritious snack option as they are high in fiber, thanks to the barley flour and mashed bananas, which help improve digestion and keep you feeling full for longer. The dark chocolate chips and vegetable oil provide a good source of essential fats, supporting general health and brain function, while adding to the satisfaction of savoring delicious creamy chocolate, and hunger crushing oils that make this muffin scrumptiously moist. Plus, the combination of bananas, eggs, and barley flour in this recipe make for a good source of protein, potassium, magnesium, and iron!

Can I add other ingredients to my muffins?

Up close detailed image of a sea salt dark chocolate barley banana muffin

Yes, you can customize these muffins to your liking by adding in other ingredients that you like. Some suggestions are:

Nuts: Walnuts, pecans, almonds, or pistachios.
Dried fruits: Cranberries, cherries, or raisins.
Seeds: Sunflower seeds, pumpkin seeds, or chia seeds.
Spices: Nutmeg, cloves, or cardamom.
Extracts: Almond extract, coconut extract, or orange extract.

Adding some nuts will give your muffins an extra crunch and a boost of satisfying fats and fibre, while dried fruits will provide for a sweet and tangy twist. Just make sure to adjust the amount of chocolate chunks accordingly as to not to overfill the muffin cups.

Can I substitute the dark chocolate chips for milk chocolate chips?

Of course! You can certainly substitute them for milk chocolate chips if that is your preference. The wonderful thing about this recipe is that you can customize the mix-ins you add into the batter based on your own personal flavor and texture preferences.

How do I store my muffins?

You can store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

6 sea salt dark chocolate barley banana muffins in a tin muffin tray

I hope you enjoy these sea salt dark chocolate barley banana muffins as much as we do. They are a great way to use up ripe bananas before they turn into food waste, while more importantly providing a new option to have on hand when you find yourself needing to satisfy a hankering for chocolatey goodness! These muffins are perfect to bake ahead of time, freeze and enjoy, or share with your loved ones while they are still warm. We promise you, these crown pleasing morsels wont last long! Let us know how they turned out for you by tagging us on our socials or sending an email to us if you have any questions or suggestions at hello@susgrainable.ca.

Happy Baking! 😊