Description
These Chocolate Banana Muffins are a delicious and moist treat, combining the natural sweetness of ripe bananas with rich cocoa and melty chocolate chips. Made with gluten-free flour and naturally sweetened with maple syrup and coconut sugar, these muffins are perfect for a wholesome breakfast or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cup flour (gluten-free 1-to-1 blend)
- â…“ cup cocoa powder (regular or dark)
- 1 tsp. baking soda
- ½ tsp. salt
Wet Ingredients
- â…“ cup coconut oil (melted, or butter)
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 2 large eggs (room temperature)
- ¾ cup bananas (mashed, about 2 medium bananas)
- â…“ cup peanut butter (smooth)
- 1 tsp. vanilla extract
Add-ins
- ¾ cup mini chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350 °F (175 °C) to warm up while you prepare the batter.
- Combine Dry Ingredients: In a medium bowl, sift together the gluten-free flour blend, cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavor.
- Mix Wet Ingredients: In a large bowl, whisk melted coconut oil (or butter) with pure maple syrup, coconut sugar, eggs, mashed bananas, smooth peanut butter, and vanilla extract until the mixture is smooth and well combined.
- Blend Dry and Wet: Gradually add the dry ingredients into the wet ingredients and gently fold by hand until just combined to avoid over-mixing, which can result in dense muffins.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter for bursts of chocolate in every bite.
- Prepare Muffin Tray: Place 12 muffin liners in a standard muffin pan. Lightly spray each liner with non-stick cooking spray to prevent sticking and ensure easy removal.
- Fill Muffin Cups: Evenly distribute the batter into the muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tray in the preheated oven and bake for 22 to 25 minutes. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and let them cool to room temperature before serving. Enjoy the delicious, chocolatey banana goodness!
Notes
- Using room temperature eggs helps the batter mix more evenly.
- For a nut-free version, substitute peanut butter with sunflower seed butter or omit it entirely.
- If you prefer less sugar, reduce the coconut sugar to â…“ cup and adjust maple syrup to taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- You can substitute mini chocolate chips with chopped dark chocolate or dairy-free chocolate chips if desired.
