Healthy Chocolate Banana Muffins

recipes

The fluffiest healthy muffins you will ever make! These double chocolate banana muffins are an easy, guilt-free treat you can make for any occasion. Gluten and dairy free muffins can be tricky to make but this recipe makes a soft and delicious muffin. I like altering the toppings every time I bake muffins but in this recipe I went with a classic double chocolate chip combo. Other great flavours that work well with the banana oats recipe are blueberry or coffee streusel muffins.

It’s been a month since I’ve been on summer break, unfortunately, I’m spending mine in winter. But, nothing cheers me up more than warm, gooey chocolate muffins on a winter night. Lately, I’ve been trying to focus on blogging and investing more time into the blog. I think this recipe is the perfect kickstart to this new phase and I’m excited for it!

Ingredients

  • 3 eggs
  • 3 bananas
  • 1/4 cup xylitol or coconut sugar (sugar substitute)
  • 1 cup gf flour
  • 1 cup fine oats
  • 1 tsp baking powder
  • 2 tbsp coconut oil
  • 1/4 cup unsweetened cacao powder
  • 1/4 cup unsweetened, dairy free chocolate chips

For this recipe, you can use fresh bananas or you can heat up some frozen bananas like I did. I found that it didn’t affect the taste or the consistency of the muffins, plus it makes the recipe much easier to use bananas you might already have lying in the freezer.

I get a lot of questions on the type of dairy free chocolate chips I use, I get mine from a local grocery store that sources them from Madagascar. The chocolate chips are dairy free and sweetened with xylitol which makes it sugar-free friendly.

Directions

  1. Mash the bananas until smooth and mix in the eggs, coconut oil, and xylitol.
  2. Fold in the oats, gf flour, baking powder, cacao and chocolate chips until we’ll incorporated.
  3. Pour into two greased muffin tins. Bake in the oven for 30-35 mins at 180°C or until darker in color.

A Few Helpful Tips

  • These muffins are best served warm, heat them up in the microwave for 20 secs.
  • They store well in the fridge for up to 5-6 days.
  • Using fine oats adds a nice texture to the muffins but you can blend your oats if you find them too coarse.

Thank you for reading this recipe, I’ll have a few more coming out soon. I hope you’ll stay and follow for more recipes and to support the blog, xoxo.