Gluten Free Double Chocolate Banana Muffins Recipe
Updated Feb 15, 2021, Published Jan 01, 2018
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With their almost fudgy texture and distinct banana flavor, these muffins are a chocolate lover’s dream. Tuck them into lunch boxes, savor them as an afternoon snack, or indulge in a sweet treat at breakfast.
Gluten Free Double Chocolate Banana Muffins Recipe
Ingredients
- 2 medium very ripe bananas, peeled and mashed until smooth
- 2 large eggs
- ⅓ cup honey
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2 cups blanched almond flour
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ cup dark chocolate chips
- Mini chocolate chips, for sprinkling on top (optional)
Instructions
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In a large bowl, whisk together the mashed bananas, eggs, honey, oil, and vanilla. In a separate bowl, whisk together the almond flour, cocoa powder, coconut flour, baking soda, and cinnamon. Pour the wet ingredients into the dry and mix to combine thoroughly. Stir in the dark chocolate chips. Spoon the batter into the muffin cups and sprinkle the tops with mini chocolate chips, if desired.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins completely before serving or storing. Store in an airtight container in the refrigerator.
Nutrition
Calories: 275kcalCarbohydrates: 24gProtein: 6gFat: 18gSaturated Fat: 8gCholesterol: 27mgSodium: 118mgPotassium: 188mgFiber: 4gSugar: 14gVitamin A: 50IUVitamin C: 1.7mgCalcium: 83mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just baked a batch of these and they were simply amazing! The only substitution I made was butter instead of coconut oil. I ate two right from the oven, even though I’d sternly told myself to eat only one cause they’re just that good. ?
So glad you enjoyed them Lorraine! :)