05/14/2026
🍌🍫These healthy chocolate banana muffins are extremely delicious, moist, fluffy, sweet, flavorful, and so much more!
Yield: 12 muffins
Ingredients:
* 3 medium sized ripe bananas (1 1/4 cup mashed)
* 4 eggs (room temperature)
* 1/3 cup coconut sugar
* 1/4 cup coconut oil (melted and cooled to room temperature)
* 1/4 cup maple syrup (room temperature)
* 2 teaspoons vanilla extract
* 1 1/4 cup almond flour (blanched almond flour- not almond meal)
* 1/2 cup cacao powder
* 1/2 cup tapioca starch (it can also be called tapioca flour)
* 1 teaspoon baking soda
* 1/4 teaspoon sea salt
* 1/2 – 3/4 cup chocolate chips (use dairy-free, paleo, refined sugar-free as needed)
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Instructions:
1. Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with 12 liners or grease with oil.
2. Start my mashing your ripe banana very well and measure to make sure you have enough. Then, add to a large mixing bowl along with the eggs, coconut sugar, coconut oil, maple syrup and vanilla extract. Use a whisk to combine the wet ingredients really well.
3. To another medium-sized mixing bowl add almond flour, cacao powder, tapioca starch, baking soda, sea salt. Stir these dry ingredients together in order to break up any clumps.
4. Transfer the combined dry ingredients to the bowl of combined wet ingredients and stir until almost completely mixed. At this point, add in your chocolate chips and finish mixing until everything is combined.
5. Divide the batter evenly between the 12 muffin cups. You can add more chocolate chips on the top of each muffin, if you like.
6. Place the muffin tin in your preheated oven and bake for 20-25 minutes or until an inserted toothpick comes out clean (which means they’re done baking).
7. Eat leftovers within 3-4 days.