Gluten Free Double Chocolate Banana Muffins
These Gluten Free Double Chocolate Banana Muffins are made with easy to find ingredients and are oh so easy to make. The secret to making these amazingly delicious muffins is using over-ripe banana
Ingredients
- 3 over-ripe bananas
- 3 eggs room temperature
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups almond flour or almond meal. See below for substitution option.
- 1/4 cup cacao powder
- 1 teaspoon baking powder
- 3/4 cup choc chips
Instructions
- Pre-heat oven. Pre-heat oven to 180 C | 355 F
- Prepare bananas and wet ingredients. Add bananas to a large mixing bowl and mash with a fork. Add eggs, coconut oil, maple syrup and vanilla extract and mix together thoroughly.
- Add dry ingredients. Add the almond meal, cacao powder and baking powder to the mixing bowl and mix well to combine. Break any clumps of almond meal up.
- Add choc chips. Add the choc chips and fold through the muffin mixture.
- Add mixture to muffin tray. Divide mixture among 12 muffin holes (if using a silicone pan) or muffin cases if using a metal muffin tray.
- Bake muffins. Bake in oven for 18-20 mins or until a toothpick comes out clean. Cool for 5 mins and then transfer to wire rack to cool further.
Video
Notes
- You can use regular gluten free flour but reduce the amount slightly to 1 1/2 cups.
- You can keep stored in an air-tight container for 3-4 days at room temperature.
Nutrition
Serving: 1muffinCalories: 185kcalCarbohydrates: 16gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 47mgSodium: 78mgFiber: 2gSugar: 8g
Tried this recipe?Let us know how it was!