Chocolate Chocolate Chip Banana Muffins

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My good friend, L, has a sweet little girl who has a tough time finding food she likes to eat. With the stresses of school starting, this has been exacerbated, and it’s quite stressful. In the past, her daughter has really enjoyed these, so I’m hoping that by giving her a batch, she will have something she enjoys for breakfast, lunch, dinner, or dessert. I have to keep my son away from them, or he will eat them ALL.


  • 2 Tbsp Coconut oil, melted
  • 4 large eggs
  • 4 tbsp honey or grade B maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/2 cup coconut flour, sifted
  • 1/4 cup blanched almond flour, sifted
  • 1.5 Tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut milk
  • 3 small ripe bananas or 2 if very large.
  • 1/4 cup Enjoy Life chocolate morsels or chips (dairy, soy, gluten free–find them at Target)

Preheat oven to 350 degrees.

Place the coconut oil, eggs, honey, vanilla, and vinegar in a bowl of a stand mixer or hand mixer and beat on high for 30 seconds.

Combine coconut flour, almond flour, baking soda, cocoa powder, 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 chips, if desired.

Pour the batter into the prepared muffin pan and and bake for 30-35 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.

Refrigerate after the first day for freshness. Warm up in toaster oven for awesome treat 🙂


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