Muffins make an easy + portable snack, breakfast or even dessert. And banana + chocolate pretty much makes one of the best flavor combos. I just love them together. Who knew that chocolatey muffins could actually be healthy? These muffins don’t have any sugar [except from the natural sugars from banana], dairy, gluten or even grains. They’re healthy but they don’t taste like they are, which is why I love them so much!

The almond butter and eggs and some protein which will fill you up and the coconut oil and almond butter provide some much needed healthy fats.

[round up your ingredients. the more brown brown spots on your bananas the better]

This recipe is super simple and will dirty very few dishes. All your ingredients eventually get added to a food processor to form your batter, then the batter gets transferred to lined muffin tins. I love using cupcake wrappers to line the muffin tins because it allows for such easy clean up. And who doesn’t love doing fewer dishes?

[batter’s been swirled and ready to add to your muffin tins.]

The batter will be runny enough to be able to pour into each lined muffin tin. Once the batter is completely used up, all 12 muffin tins should be filled ½ to ¾ full. You might be surprised how much they’ll rise while baking. Soon after adding your batter to the oven, you’re home will begin to smell like chocolatey-banana goodness! Mmmm!

[evenly divide batter into 12 cupcake liners.]

I find that using a higher quality cocoa powder takes these muffins over the top. I found a high-quaily, organic fair trade version in the bulk bins of my local grocery store. Green & Blacks Cocoa Powder also has a good brand if your store carries it. And feel free to swap out different nut butters for almond butter if you have an almond allergy, or just prefer a different kind. Just make sure to choose an all natural brand without any added sugars or oils. And a creamy nut butter tends to work best. You could also add some dark chocolate chips or cacao nibs to this recipe for a little more chocolatey flavor and some added texture.

[wait until cooled and dig in.]

And they’re done! The hardest part is waiting until they’ve cooled to dig in. While they may taste great right out of the oven, I recommend you wait until they’ve cool completely. They just taste better that way; in my opinion at least. You could store these babies in the freezer [wrapped well to prevent freezer burn] for a couple of months and just defrost them as needed. They can make a great, healthy addition to your kiddos lunch or snack, or I love grabbing one to have with breakfast, an afternoon snack or for an after dinner treat if I’ve got a sweet tooth. Check out the super simple recipe + directions below!

[healthy banana-cocoa muffins in all their glory.]

Banana-Cocoa Muffins [no sugar added, dairy-free, gluten-free]

servings: 12

Ingredients

• 2 ripe bananas, peeled
• 3 organic eggs
• ¼ cup coconut flour
• ¼ cup unrefined coconut oil, melted
• 1/3 cup almond butter
• ½ cup cocoa powder
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• pinch sea salt

Directions

Preheat oven to 350 degrees. In a food processor, add bananas, eggs, almond butter and coconut oil. Turn on food processor and combine all ingredients until smooth and there are no lumps of banana. Wipe down sides of food processor and pulse again if needed. Next add coconut flour, cocoa powder, vanilla, baking soda, baking powder and sea salt. Blend until mixture is smooth. Again you may need to stop the food processor and wipe down the sides to combine all ingredients well. Pour mixture evenly into 12 lined cupcakes tins. You can spray the liners with non-stick spray if desired. Bake for 15-20 minutes until a toothpick can be inserted into the center of a muffin and come out clean. Remove from oven and let cool. Store in an airtight container for up to one week. I store them in the fridge for added freshness. Enjoy!

5.0 from 2 reviews

Banana-Cocoa Muffins [no sugar added, dairy-free, gluten-free]

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Angela Freed

Recipe type: Breakfast, Snack, Dessert

Serves: 12

Ingredients

• 2 ripe bananas, peeled
• 3 organic eggs
• ¼ cup coconut flour
• ¼ cup unrefined coconut oil, melted
• ⅓ cup almond butter
• ½ cup cocoa powder
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• pinch sea salt

Instructions

1. Preheat oven to 350 degrees.
2. In a food processor, add bananas, eggs, almond butter and coconut oil.
3. Turn on food processor and combine all ingredients until smooth and there are no lumps of banana. Wipe down sides of food processor and pulse again if needed.
4. Next add coconut flour, cocoa powder, vanilla, baking soda, baking powder and sea salt.
5. Blend until mixture is smooth. Again you may need to stop the food processor and wipe down the sides to combine all ingredients well.
6. Pour mixture evenly into 12 lined cupcakes tins. You can spray the liners with non-stick spray if desired.
7. Bake for 15-20 minutes until a toothpick can be inserted into the center of a muffin and come out clean.
8. Remove from oven and let cool.
9. Store in an airtight container for up to one week. I store them in the fridge for added freshness.
10. Enjoy!

3.3.3070

Have you tried this recipe yet? What did you think? Let me know in the comments below! 🙂