Double Chocolate Banana Muffins
Double Chocolate Banana Muffins are delicious & bursting with rich chocolate flavour! These healthy paleo muffins are free of gluten & dairy and packed with all the good stuff, including quality protein and healthy fats. Even better, they’re naturally sweetened with ripe bananas and only a tiny amount of extra sweetener, so they’ll keep you on track with your health and weight loss goals.
Ingredients
- 4 pastured eggs*
- 1/2 cup coconut oil, melted and cooled
- 3 ripe bananas, mashed
- 1 tbsp honey or maple syrup, optional
- 1/2 cup coconut flour, sifted
- 1/2 cup almond flour, sifted
- 1/4 cup cacao or cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup dark chocolate chips, I like Camino 100%
Optional Toppings
- 2 tbsp raw walnuts
- 2 tbsp coconut chips
- 2 tbsp dark chocolate chips
Instructions
- Preheat oven to 350. Place liners in muffin tin.
- Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
- Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed. (Note: Steps 2 & 3 can be done using a food processor to make things easier.)
- Add chocolate chips to batter and mix in with a spatula.
- Optional step for toppings: Add walnuts and coconut chips to food processor and pulse until a crumble is formed. If you don't have a food processor, put ingredients in a bag and crush with the bottom of a mug or can. Mix in dark chocolate chips.
- Fill muffin tins 3/4 of the way with batter. Add toppings (optional).
- Bake for 18-20 minutes. Let cool before removing from tin.
Notes
Substitute with 4 flax eggs or 4 chia eggs for egg free version ...
- 1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
- 1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg