In preparing for my trip out of town last weekend, I really needed to find something that would be easy to just grab. At the beach house, I didn’t think that it would be easy to be baking with all of my “unconventional” staples in tow. I wanted snack food! I also was so excited to see that the label of the chocolate bars at Trader Joes showed that the entire bar only had 13g of sugar! I couldn’t eat a whole bar if I tried! Dark chocolate also has lots of antioxidants, which sound pretty good to me. I wanted to attempt to make my chocolate chip banana muffins with the dark chocolate bar as opposed to the “Enjoy Life” chips that have a lot more sugar.
I noticed with my first batch that without the sugar in the chocolate chips, you need to put more sweet in somewhere else. In this case, I would add more of the stevia extract. Since the point was to cut back the sugar, I didn’t think that it made sense to up the amount of honey. These were really good when they had enough sweet to compensate for that lacking in the dark chocolate. My son was happy with them even without the additional sweetener.
2 Tbsp Coconut oil, melted
4 large eggs
3 tbsp honey or grade B maple syrup OR 1 Tbsp honey or maple syrup and 25 drops of pure stevia
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup blanched almond flour, sifted
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut cream (in a can at Trader Joe’s)
3 large ripe bananas
1 bar 72% Cacao dark chocolate bars from Trader Joe’s, chopped up
Preheat oven to 350 degrees.
Prepare a cupcake pan with parchment cups.
Place the coconut oil, eggs, honey, vanilla, and vinegar in a bowl and beat on high for 30 seconds.
Combine coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
Place the coconut milk (don’t forget to shake the can) and bananas in a separate bowl and mash.
Add banana mixture to the batter and beat until thoroughly combined.
Mix in the chocolate, if desired (you can reserve some to sprinkle over the top if you’d like).
Pour the batter into the cupcake parchment cups and bake for 20 min, or until a toothpick placed in the center comes out clean.
Allow the muffins to cool in the pan for 15 minutes. Remove and cool completely on a wire rack.