Easy Chocolate Banana Muffins
Yield 12 muffins
I had three or four super ripe bananas and I knew no one was going to touch them. Two options: freeze them for smoothies or nice cream, or make banana muffins. We were headed out of town for the weekend so I threw these together in about 15 mins and they were a major hit! Not too sweet, moist and a nice subtle chocolate flavor. They are gluten and dairy-free, and use only raw honey as a sweetener. If you want to get more chocolate flavor add 1/2 bag of dairy-free chocolate chips at the end for a super treat. They are also nut-free so make a great option for bringing to school!
(Also really good smeared with farm butter!)
A great and easy way to get the kids into baking! My little guy loved mashing the bananas!
- 1 1/2 cups gluten-free flour blend (I use Bob's Red Mill 1:1)*
- 3 T coconut flour
- 2 tsp. baking powder
- 3 T raw cacao powder
- 1/2 tsp salt
- 1 tsp. cinnamon
- 3-4 ripe bananas
- 3 eggs
- 1/2 cup raw honey
- 1 tsp. vanilla
- 1/2 can coconut milk (stir to make sure it's not separated!)
- Preheat oven to 350 degrees. Grease a 12 cup muffin tin with butter, coconut oil or spray (or use paper liners!).
- Mix flours, salt, cinnamon, baking powder and cacao powder in a medium bowl and set aside.
- Mash bananas (I use a potato masher) and add wet ingredients until well incorporated.
- Add dry ingredients to wet and stir until just combined and not lumpy.
- Use a 1/4 cup measuring spoon or small ice cream scoop to add batter to muffin tin.
- Bake at 350 for 25 mins or until a toothpick inserted comes out clean.
- Cool and serve. Keep refrigerated.
*There are many different kinds of GF flour mixes on the market. Bob's Red Mill 1:1 (blue packaging) is my favorite. But if you are looking for one to make I recommend this one. Just careful of nuts if that's an issue!
Courses Breakfast, Snack, Dessert
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