My double chocolate banana muffins were inspired by two things. First, I had one ripe banana sitting in my fruit bowl the other day and thought, why not whip something up real quick? The second being, I had a chocolate craving to fix so i thought why not combine the two? Personally, banana and chocolate are one of my favorite combos. Now that i think about it I love chocolate paired with just about anything. But i’ll stop rambling now and get to the recipe…
These muffins are so easy to make! They’re moist and have a rich chocolatey flavor that pairs so well with banana. They taste sweet, decadent and all together take 30 minutes to mix up AND bake. Share these chocolatey muffins with all your gluten free friends, because yes, you guessed it they’re gluten free. Sweetened with banana, maple syrup and just a little organic dark brown sugar. These ingredients sweeten the muffins just enough making you reach for more than just one. Feel free to do so, they’re definitely better for your body than a traditional chocolate chip muffin! Whichever you choose, no judgement here. However, i must say you’d never know these muffins are on the healthy side. To make you’ll need the following:
Double Chocolate Banana Muffins
Serving Size: 6 muffins
Prep time: 5-7 minutes
Bake time: 22-25 minutes
Ingredients:
½ cup coconut flour
½ cup almond flour
2 tablespoons ground flax seed
¼ cup cacao powder
½ teaspoon baking powder
½ teaspoon baking soda
pinch of sea salt
1 ripe banana
2 eggs
½ teaspoon pure vanilla extract
¼ cup melted then cooled coconut oil
1/3 cup maple syrup
2 tablespoons organic dark brown sugar
3 tablespoons unsweetened coconut milk
½ cup dark chocolate chips
Directions:
Step 1
Preheat oven to 350 degrees Fahrenheit.
In a muffin pan, line 6 muffin cups with muffin liners. I personally prefer parchment paper liners because you don’t have to worry about spraying them with nonstick spray.
Step 2
In a small mixing bowl combine all dry ingredients coconut flour to sea salt. Whisk all of the dry ingredients for 30 seconds.
Step 3
In a separate bowl, mash the ripe banana with a fork. In the bowl with the banana add in eggs, vanilla, coconut oil, maple syrup and brown sugar. Whisk until well combined.
Step 4
With a rubber spatula carefully combine the dry ingredients with the wet ingredients. Slowly stir until a thick brown batter appears. Add the coconut milk into the brown batter and stir until the batter thins just a little.
Step 5
Using a large spoon, fill each muffin cup about ¾ full. Sprinkle dark chocolate chips on top of each muffin cup. Bake in oven for 22-25 minutes or until a tooth pick inserted comes out clean.
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until next time,
Stay Sweet
-Ashley
