DOUBLE CHOCOLATE BANANA MUFFINS


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Super decadent and fluffy paleo double chocolate banana muffins that make for the perfect on-the-go breakfast treat or snack. These are a healthier take on a classic chocolate muffin you might find at a bakery. You just need ten simple ingredients and 30 quick minutes to make these muffins in your own kitchen!

Double Chocolate Banana Muffin Ingredients

Almond Flour: A key ingredient of these muffins is almond flour. I love to use almond flour for baked goods because it has a great texture and doesn’t dry out the mix. I haven’t yet tested other flours for this recipe.

Coconut Flour: Coconut flour is used as a compliment to the almond flour in this recipe. Coconut flour is a bit more dry and helps the mix bind together. If you do not include it, the muffins will likely be too soft.

Cacao Powder: Cacao powder adds the chocolatey flavor to the muffins. I like to use a 100% cacao organic powder, but any packaged cocoa powder will work just as well; just make sure it is unsweetened.

Bananas: Bananas make these muffins super moist and add great taste. Two medium-sized extra ripe bananas are best – the riper the better and sweeter! If you have some small bananas on hand, try using three.

Eggs: I suggest slightly beating your eggs before adding them to the mix as you make the recipe for best results. If you don’t beat them beforehand, add them one at a time and mix after each. I have not yet tested this recipe with a flax or chia egg.

Maple Syrup: Maple syrup is the sweetener for the muffins and will make them taste great! Try using a 100% pure maple syrup for best results. Maple will work best, but if you’d like to substitute honey, reduce the amount to 3 tablespoons.

Vanilla Extract: Add vanilla extract to the mix for an enhanced flavor, but it is not a key ingredient. If you don’t have any on hand, feel free to omit the vanilla extract.

Coconut Oil: Coconut oil will keep the muffins moist and is needed in the baking process. You can substitute the coconut oil for olive oil, ghee or butter if you don’t have a preference or allergy but the taste may be slightly different.

Dairy Free Chocolate Chips: Chocolate chips add extra texture to the muffins and just make them even more chocolatey (hence, double chocolate!). If you don’t have a preference or allergy, you can also use regular chocolate chips. You can omit the chocolate chips if you’d prefer not to have them.


How to Make Double Chocolate Banana Muffins

Step One: Preheat oven to 350 degrees and fill a muffin tin with liners.

Step Two: In a large bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda and salt until the mix is all one color. Set aside.

Step Three: In a separate bowl, mash the bananas until there are no large chunks remaining. Pour in the beaten eggs, maple syrup, vanilla extract and melted coconut oil. Whisk everything until combined.

Step Four: Pour the wet ingredients into the bowl of dry ingredients and fully incorporate it until a thick batter is formed. Fold in the chocolate chips.

Step Five: Use a scoop to fill the muffin liners about 3/4 of the way full with batter, evenly distributing all of the mix. Bake for 20-25 minutes, until a toothpick comes out clean. Allow the muffins to cool before enjoying.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @goood_eaats on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


DOUBLE CHOCOLATE BANANA MUFFINS

Recipe by Jenn Lueke
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Diet

Gluten Free, Dairy Free, Paleo

Ingredients

  • 2.5 cups almond flour, packed

  • 1/4 cup coconut flour

  • 1/3 cup cacao powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 very ripe bananas

  • 2 eggs, slightly beaten

  • 1/3 cup maple syrup

  • 1 tbsp vanilla extract

  • 1/4 cup coconut oil, melted

  • 3/4 cup dairy free chocolate chips

Directions

  • Preheat oven to 350 degrees and fill a muffin tin with liners.
  • In a large bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda and salt until the mix is all one color. Set aside.
  • In a separate bowl, mash the bananas until there are no large chunks remaining. Pour in the beaten eggs, maple syrup, vanilla extract and melted coconut oil. Whisk everything until combined.
  • Pour the wet ingredients into the bowl of dry ingredients and fully incorporate it until a thick batter is formed. Fold in the chocolate chips.
  • Use a scoop to fill the muffin liners about 3/4 of the way full with batter, evenly distributing all of the mix. Bake for 20-25 minutes, until a toothpick comes out clean. Allow the muffins to cool before enjoying.

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