Chocolate Banana Muffins
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.
Ingredients
- 1/2 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 2 ripe bananas mashed (about 3/4 cup)
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
Instructions
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Preheat oven to 375°F and line a muffin tin with parchment baking cups or silicone liners.
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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.
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Add wet to dry mixture and stir until evenly incorporated. Divide the batter into prepared muffin pan.
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Bake the chocolate banana muffins for 18-20 minutes until a toothpick inserted in the center comes out clean.
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Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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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.