Buck Naked Kitchen

**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.

Service		Qty.	Total
	{ item.title } Remove	- +
Empty. Please add something to your cart!

Close

**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.

Service		Qty.	Total
	{ item.title } Remove	- +
Empty. Please add something to your cart!

Close

Double Chocolate Chip Banana Muffins

8 comments | March 30, 2019

Latest Recipes

These double chocolate chip banana muffins are my actual weakness, and perfect to make when you’ve got a couple overly ripe bananas on hand or stuffed away in the freezer. They are spongey, fluffy and rich in chocolatey flavour. Drizzling with cashew butter (or any nut butter) afterwards makes them even more delicious and indulgent. They’re not too sweet either which is a plus for me when it comes to baked goods. I hope you love them as much as I do! Remove to tag me on social media if you give them a go!

Share

Double Chocolate Chip Banana Muffins

Makes 12 muffins

Ingredients

4 bananas, mashed (about 1-½ cups mashed)
½ cup unsalted butter or ghee
1 large egg, beaten
1 teaspoon vanilla extract
1½ cups Gluten Free 1:1 Baking Flour (Bob's Red Mill)
⅓ cup cacao powder
⅔ cup coconut sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup mini chocolate chips
2-3 tablespoons cashew butter, for drizzling (optional)

Method

Preheat oven to 375℉. Set oven rack to the middle setting. Grease a muffin pan or line with 12 parchment muffin liners.
In a mixing bowl, mix together mashed bananas, butter, egg, and vanilla. Set aside.
In a separate bowl, mix together the flour, cacao powder, sugar, baking soda, baking powder, and salt until fully combined with no clumps.
Pour the wet mixture into the dry, and fold together until completely combined. Fold in the chocolate chips. The batter should be quite thick.
Divide the batter evenly among the 12 muffin cups and sprinkle with a couple more chocolate chips (optional). Bake for 20 minutes. Insert a toothpick into the centre of 1-2 muffins. If it comes out clean with no wet batter, they are done.
Transfer the muffins to a wire rack to cool for at least 10 minutes. Drizzle with cashew butter if desired, and store in a airtight container for up to 3 days, or freeze for up to 2 months.

8 comments

Maya Misslbeck | February 23, 2021

Hello, I just made these and they were delicious! I calculated the nutrition information per serving, based on the ingredient list and 12 muffins. This is without a nut butter topping:
Calories- 217
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7.5g 37%
Cholesterol 36mg 12%
Sodium 162mg 7%
Total Carbohydrate 30.7g 11%
Dietary Fiber 2.5g 9%
Total Sugars 20.9g
Protein 2.3g

So good, and my husband could not tell that they are GF! Thanks for the recipe Kirsten :)

Stephanie P | January 09, 2021

Used what I had on hand (buckwheat flour and some whole wheat flour) and made them into mini muffins. So good! Thank you for your amazing recipes!

Jenn | October 10, 2020

These were phenomenal and a crowd pleaser! Followed step by step and produced 12 muffins. I will definitely remake these. Thank you for your content!!

FacySeeniaxyFon | September 26, 2020

online gambling slot games online casino bonus http://onlinecasinouse.com/#

Annabelle | April 28, 2020

These are really delicious. It turned into 12 muffins for me. I probably could have topped them up more, but they were a good size.

1 2 Next »

Latest Recipes