I love cookies, but sometimes I would like to have a moist and delicious chocolate muffin – and I would also like it to be healthy. It is not too much to ask. I looked through a few recipes, but none of them were exactly what I wanted them to be. This one that I came up with was just right, they are not too big but they are just right! They can be made vegan as well, which I will get in to at the bottom.
These muffins are wonderfully moist and just the right amount of sweetness. If you would prefer not to have any added sugar omitting it is just fine. The riper the banana the more natural sugar it has. You can add in walnuts, chocolate chips or pecans to these about 1 cup of total extra ingredients and they will also turn out splendidly.
The more I make them, the less sugar I add. I added a refined sugar version below the recipe. which uses 1/4 cup of maple syrup instead of the sugar and I have to say this is turning into my favorite muffin. I’ve also been using mainly flax eggs when I make them as the extra fiber is really nice and I can leave the eggs for something else. Let me know which version you enjoy the most!
Gluten-Free Chocolate Banana Muffins
- Preheat the over to 350 degrees.
- In a large mixing bowl incorporate the dry ingredients. Baking powder and soda, salt, vanilla bean (if you are using an extract add it to the wet), cacao, coconut and almond flour. Gently whisk all the dry ingredients together.
- In a large measuring cup incorporate the wet ingredients. Beginning with the bananas. The best bananas for this are the ones that you find in your freezer and unthaw. Find three of those, if not puree 3 very ripe bananas. Leave them in a large measuring cup.
- Add the rest of the wet ingredients. The Sugar (it’s not a wet one purse, but you want it to dissolve), butter or oil and eggs. Whisk them well together.
- Slowly, incorporate the wet ingredients into the dry. About 1/2 cup to 1 cup at a time. You want it to be well combined, but not free of lumps (lumps are good).
- You can either line a muffin tin with muffin cups or simply coat it with extra butter or oil.
- This makes about 12, small muffins. I think this is the perfect amount for a treat.
- Bake for between 30-40 minutes, or until a toothpick comes out clean.
- After they have been removed from the overturn them out onto a cooling rack and let them cool for 15-20 minutes.
3 very ripe bananas
1/4 cup of maple syrup
1 tsp of baking powder
1/2 tsp of baking soda
Pinch of Sea Salt
1/2 cup melted butter or coconut oil
3 tbsp of raw cacao powder
4 tbsp of coconut flour
1/4 cup + 1 tbsp almond flour
2 eggs (or flax eggs – see above for directions).
I remade these Muffins as I had a bunch of very ripe bananas. I decided to opt-out of the sugar and go with maple syrup as an alternative. I saw what I had placed down before, and 1/3 of a cup or even 2/4 of a cup seemed like way too much. 1/4 was perfect, they are the loveliest slightly sweet muffins – granted the bananas were also at the peak of ripeness.
The instructions are the same as above, just omit the sugar and add an extra tbsp of coconut flour. If you are looking for a healthy snack look no further. If you want to add more fiber into your diet, coconut flour is very high in fiber but I would also suggest opting for the flax eggs, or replacing a tbsp of coconut flour for flax meal.
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.