Happy Monday ya’ll! After staying up too late watching the Super Bowl last night, I am finally sitting down to write this gluten free chocolate banana muffin recipe. These muffins probably get made at least once or twice a month over here. They kinda remind me of cupcakes and who would not want a cupcake for breakfast?! 🙂 Honestly this recipe had me at bananas and chocolate!
We do not nessecarily eat gluten free all the time, but my sister does and she makes the best recipes to share. I have to say that after trying a few gluten free muffins, I almost prefer them to flour based muffins. They always turn out super light and fluffy. In our quest to eat healthy and stay on track with our new year goals, I am trying to have healthy snacks on hand. These gluten free chocolate banana muffins are just the pick me up I need on a long afternoon. A cup of coffee is a good idea to pair them with!
- 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
- 1/3 cup (106 grams) honey
- 2 teaspoon vanilla extract
- 2 eggs (use egg substitute to make these vegan!)
- 1/4 cup (56 grams) refined coconut oil, melted1
- 200 grams (~2 cups but please weigh!) blanched almond flour
- 3 tablespoons (27 grams) coconut flour
- 1/3 cup (42 grams) Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free / paleo chocolate chips, if necessary)
- additional mini chocolate chips for sprinkling, if desired.
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
- In a large bowl, mash the bananas.
- Add the honey and vanilla and stir.
- Add in the eggs and oil and stir until well combined.
- In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
- Stir just until combined and then stir in the chocolate chips.
- Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
- Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
- Place in an airtight container and store in the refrigerator for up to 5 days.