Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Makes 9 muffins

Ingredients

• 3 bananas, mashed (about 1-1/4 cups mashed)
• ⅓ cup melted coconut oil (or melted unsalted butter)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coconut sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1¼ cups gluten free 1:1 baking flour (see note)
• ¼ cup cacao powder
• ½ cup mini chocolate chips (I like the brand Enjoy Life)
• 1-2 tablespoons cashew butter, for drizzling (optional)

Method

1. Preheat oven to 375℉.  Set oven rack to the middle setting. Grease 9 muffin cups or line with parchment muffin liners.
2. In a mixing bowl, mix together mashed bananas and melted coconut oil. Add baking soda and salt then stir to combine.
3. Once combined, Add the coconut sugar, egg, and vanilla extract then mix in the flour and cacao powder until just combined. Lastly, fold in chocolate chips. The batter will be quite thick.
4. Divide the batter evenly among the 9 muffin cups and sprinkle with a couple more chocolate chips (optional). Bake for 20-25 minutes. Insert a toothpick into the centre of 1-2 muffins. If it comes out clean with no batter, they are done.
5. Transfer the muffins to a wire rack to cool for at least 10 minutes. Drizzle with cashew butter and serve warm. Store in a airtight container for up to 3 days, or freeze for up to 2 months.

Note: These can also be made with 1 cup almond flour + ¼ cup coconut flour. The texture is a little different than with all purpose flour, and they will need to bake slightly longer (about 5 minutes). Let them cool before diving in, they are very soft straight from the oven but set up very well.