These gluten-free chocolate banana muffins are a perfect sweet treat and as fluffy and delicious as traditional muffins. The additions of sweet mashed banana and coconut oil are essential to making these muffins soft with a fluffy crumb.
Preheat oven to 375°F and line a muffin tin with parchment baking cups or silicone liners.
In a bowl whisk together coconut flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. In a separate bowl beat eggs, mashed banana, coconut oil, maple syrup and vanilla extract until combined.
Add wet to dry mixture and stir until evenly incorporated. Divide the batter into prepared muffin pan.
Bake the chocolate banana muffins for 18-20 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy for a sweet breakfast treat or as a snack or dessert. Store covered at room temperature for 2 days. Refrigerated for up to 1 week. Or freeze for several months.