Imagine sinking your teeth into a rich, decadent chocolate muffin that's not only incredibly delicious but also completely guilt-free and packed with wholesome ingredients. These Gluten-Free Paleo Chocolate Banana Muffins are about to revolutionize your breakfast or snack time, offering a perfect balance of sweet, chocolatey goodness and nutritious ingredients that will leave you craving more. Whether you're following a paleo lifestyle, have gluten sensitivities, or simply love mouthwatering treats, these muffins are your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 3 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy, creating a soft puree.
- Add the eggs to the mashed bananas and whisk together until well combined and slightly frothy.
- Pour in the honey or maple syrup and melted coconut oil, mixing thoroughly to create a uniform wet mixture.
- In a separate bowl, sift together the almond flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, which can make the muffins dense.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional cocoa powder or top with chopped nuts before serving for extra flavor and texture.
Tips
- Choose Perfectly Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for maximum natural sweetness.
- Room Temperature Ingredients: Ensure eggs and coconut oil are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center of a muffin.
- Customize Your Muffins: Try adding dark chocolate chips, chopped nuts, or a sprinkle of sea salt on top for extra flavor and texture.
- Storage Tip: These muffins stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 55mg
