Chocolate Banana Muffins

While I try to keep my family on a low sugar/clean diet, on occasion my kids will ask for a baked sweet treat for breakfast.  I’ve made various paleo muffins and they have been hit or miss (many misses due to the hints of coconut).  I decided to make these chocolate banana muffins with a couple substitutions that fulfill the need for sweet while reducing the use of refined sugar.  In place of regular sugar, I used very ripe bananas and raw coconut crystals, which have a low glycemic index.  The outcome was a hit with the whole family.  No one was able to taste a hint of coconut.

choc banana muffin

Ingredients:

  • 2 ripe bananas (~1.5 c – 2 c), mashed
  • 1 egg
  • 1/3 c avocado oil
  • 1.5 c flour (See GF/Paleo conversion note)
  • 1 t baking soda
  • 1/4 t baking powder
  • 1 c raw coconut crystals
  • 1/4 c unsweetened cocoa
  • 1 c mini chocolate chips (optional)

GF/Paleo conversion note: Replace the 1.5 c AP flour with 0.5 c coconut flour and 1 c almond flour.  You may need to add one extra egg and 1/4 c avocado oil if the batter is too thick)

Directions:

  • Preheat oven to 350 F
  • In a bowl, mix the bananas, egg and oil
  • In a separate bowl, mix flour, baking soda, baking powder, coconut crystals, and cocoa
  • Add the bowl of dry ingredients to the bowl with the wet ingredients
  • Add chocolate chips to the mix, if desired (naturally, they were desired at my house)
  • Bake for ~25 min or until a toothpick comes out clean

I made 24 mini muffins and 6 regular muffins with the recipe above.

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