The most delicious, grain-free muffins with a moist chocolate-banana batter and dark chocolate chunks!
It’s no secret I’m a chocolate fiend. I honestly cannot remember the last day that went by without me eating chocolate in some form or another. With Valentine’s Day coming up, I wanted to create a chocolatey recipe that had simple ingredients and was easy to make so you can whip it up for anyone and everyone! In all honesty though, you don’t need a holiday to make these muffins. They’re pretty heavenly every day of the year and if you give them a try I think you’ll see why!
Sweet loaves have consistently been some of the most popular recipes on my website and Instagram. Whether it be my Banana Zucchini Walnut Loaf or my Paleo Pumpkin Bread, it’s clear that everyone loves them! These muffins are everything you love about a good loaf, just in a single serving. They’re super cakey, moist, and have the perfect flavor that crosses the sweetness of bananas and the richness of cacao.
Despite them being made with extremely simple, nourishing ingredients, they do not taste in the least bit healthy. The days of dry gluten-free pastries, dense almond flour cakes, and grainy or nutty desserts are over! The base is essentially a chocolatey version of banana bread made from a combination of almond flour and coconut flour, which is then loaded with dark chocolate chunks which needless to say takes it to a whole other level.
The beauty of these muffins is that they can be eaten whenever. They’re rich enough for dessert, light enough in sweetness for breakfast, and satisfying enough for a midday snack! The only sweetness in these comes from banana, so as long as the bananas are ripe, they will add the perfect flavor. (If you don’t have ripe bananas on hand, see the Notes section of the recipe below for how to ripen bananas instantly!) This means the muffins are much lower in sugar than most baked goods, so there’s no need to worry about a blood sugar spike and the subsequent crash.
Grain-free baking is my favorite because almond and coconut flour are some of my favorite flours to work with! They each have a subtle flavor, and work well with wet ingredients like bananas and eggs to create the classic cake-like texture we all know and love.
I’m so excited to finally be sharing this recipe, and I am confident you will love it as much as I do! Remember to tag me on Instagram or comment below if you try it!
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup cacao powder
- 1 tsp baking soda
- ½ tsp sea salt
- 3 overripe bananas (see Notes for how to ripen bananas instantly)
- 3 eggs, at room temperature (organic and pasture raised are best)
- 1 tbsp coconut oil, melted and cooled
- 2 tbsp almond butter
- 1 tsp vanilla extract
- 2 oz dark chocolate, cut into chunks (I use and recommend the brand Eating Evolved. Use the code "CAROLINETMT" at checkout on their website for a free surprise bar with your order!)
- Preheat the oven to 350 degrees F. Prepare a muffin tin by either greasing it with coconut oil or lining it with cupcake liners.
- Combine the almond flour, coconut flour, cacao powder, baking soda, and sea salt in a large mixing bowl and whisk to combine.
- Mash the bananas in a mixing bowl with a fork until they're completely broken down, then add the eggs, coconut oil, almond butter, and vanilla and whisk to combine.
- Add the wet ingredients to the dry and fold together with a spatula until well combined. Add in the dark chocolate and continue folding until everything is mixed together..
- Scoop batter into each mold until about ¾ full (it should make about 10 muffins) then bake them for 20-30 minutes, until an inserted toothpick comes out clean.
This can also be made as a loaf! Just up the baking time to 45-55 minutes.
Muffins should be stored in an airtight container in the fridge for up to 2 weeks or freezer for a few months.