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

That looks totally decadent, right???

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.

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.

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!

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.

Mix in the chocolate chips.

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

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!

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