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Double-Chocolate Banana Muffins (gluten-free if you want)

That looks totally decadent, right???

Double-Chocolate Banana Muffin

They kind of are—and they’re also super healthy.  They get their moistness from banana, coconut oil, and honey, and a deeeeeep chocolate flavor from both Dutch-process cocoa powder as well as dark chocolate chips.

Double-Chocolate Banana Muffins baked

They came together super fast and baked up like a dream. And, they can be made gluten-free so easily without any weird fake mixes or flours.

Double-Chocolate Banana Muffins

And just look how prettttttty they are! The almond meal makes them a little heartier than your average muffin, and since they don’t have refined sugar they’re less likely to make your blood sugar spike then dip.  I call that a breakfast win!

double-chocolate banana muffins dryr ingredients

Preheat the oven to 350°F and line a muffin tin with 12 muffin liners or just spray with non-stick spray.

In a large bowl, mash the bananas with the bottom of a glass until it’s a puree. Add the honey and vanilla and stir everything together, then add in the eggs and oil, and stir until well combined. Once your wet ingredients are blended, mix in the almond flour, coconut (or whole wheat) flour, cocoa powder, baking soda and salt.

double-chocolate banana muffins chocolate chips

Mix in the chocolate chips.

double-chocolate banana muffins batter

double-chocolate banana muffins batter closeup

Spoon the batter into the muffin tins and sprinkle on the additional chocolate chips, if desired (which, why wouldn’t you desire it??).

all the muffins

Bake for about 18 minutes, until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter!

Double-Chocolate Banana Muffin done

Let the muffins cool for a few minutes in the pan, then put on a wire rack to cool completely. You can store in an airtight container for up to 5 days (recommend refrigerating).

Double-Chocolate Banana Muffins (can be gluten-free)

  • 2 medium super-ripe bananas
  • 1/3 cup of honey
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 1/4 cup of virgin coconut oil, melted
  • 200 grams (~2 cups…I just estimated since I don’t have a scale) of almond flour or meal
  • 3 tablespoons of coconut flour (for gf) or regular whole wheat flour
  • 1/3 cup of Dutch-process cocoa powder
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 cup of dark or semi-sweet chocolate chips
  • Additional chocolate chips or mini chips for sprinkling, if desired
  1. Preheat the oven to 350°F and line a muffin tin with 12 muffin liners or just spray with non-stick spray.
  2. In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree when you’re done.
  3. Add the honey and vanilla and stir everything together, then add in the eggs and oil, and stir until well combined.
  4. Mix in the almond flour, coconut (or whole wheat) flour, cocoa powder, baking soda and salt. Stir just until combined, then mix in the chocolate chips.
  5. Spoon the batter into the muffin tins and sprinkle on the additional chocolate chips, if desired.
  6. Bake for about 18 minutes, until a toothpick inserted in the center comes out clean (though make sure you don’t confuse a melted chocolate chip with the batter!).
  7. Let the muffins cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
  8. Place in an airtight container and store in the refrigerator for up to 5 days.

Original recipe here

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Comments

  1. Made these tonight. They turned out really dry. I was worried this would happen since I didn’t see any milk in the recipe, but I was hoping the ripe bananas would make up for it. Wouldn’t recommend.

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    • Hi! So sorry they didn’t turn out. For me, these didn’t need any milk since my bananas were super overripe, and of course the coconut oil is a pure liquid. Depending on the exact ratio and type of flours/meals used and how ripe your bananas are, I could see it needing a splash of buttermilk or milk. Mine were really moist as-is, but I made sure I felt good with the batter consistency before baking. Hope you try again, or a different muffin recipe!

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Trackbacks

  1. […] went on something of a muffin-baking bender a couple months back. In a couple of weeks I made these double chocolate banana muffins and these healthy apple muffins with cinnamon-sugar topping, and somehow these guys fell off the […]

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  2. […] Double Chocolate Banana Muffins (gluten-free if you want) […]

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