Double Chocolate Banana Muffins are so versatile – sweet enough for dessert and healthy enough for breakfast. Slice them open and fill with almond butter for added protein.

I have served these to others who may not know how healthy they are with good results!

When I originally wrote this recipe, I recommended Hershey’s Cocoa Powder as a gluten free option. However, there is some concern about heavy metals in chocolate.

Check out this article for more information and alternatives.

Maple syrup is one of my go too sweeteners. We buy it in gallons from local farms in Wisconsin. White sugar consumption almost gives me instant headaches, and sugar alcohols like, erythritol, upset my stomach. (I really want to tolerate them because of the low-carb aspect, but it is a no go for me.)

Double Chocolate Banana Muffins

These muffins are moist goodness. The bananas add sweetness but do not overpower the chocolate taste. You can feel good about packing these in your child's lunch box. I have even put frosting on one to send as special treat when I know my daughter needs a replacement for a birthday cupcake. We also enjoy them in the morning, sliced in half, and filled with a layer of almond butter. Freeze and pull out as needed.

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Prep Time 20

Cook Time 20

Course Breakfast, Dessert, Muffins, Snack

Servings

Ingredients

Preparation

2 cups mashed banana (Use mixer to puree before beginning and then set aside.)

Wet Ingredients

8 large eggs
2/3 cup pure maple syrup (We purchase by the gallon at local Wisconsin farms.)
1/2 cup coconut oil, melted
1/2 cup butter, melted

Dry Ingredients

2/3 cup almond flour
2/3 cup coconut flour
2/3 cup 100% pure cocoa powder (Hershey's is gluten free)
1 tsp baking soda
1 tsp baking powder

Additions

1 cup chocolate chips

Instructions

Preheat oven to 350. Line 2 cupcake trays with about 18 to 20 cupcake liners. Leave corners of pan open. It is easier to grab trays when hot!
Puree bananas in the mixer. Remove and set aside.
Add maple syrup, eggs, coconut oil, and butter to mixer bowl. Beat for one to two minutes until well blended.
In a separate bowl add almond flour, coconut flour, cocoa powder, baking soda, and baking powder with a fork or whisker until completely incorporated.
With mixer on low, slowly add 1/2 cup of dry ingredients until all flour mixture is used.
Mix in pureed bananas. Finally, mix in chocolate chips.
Use your 1/4 measuring cup to fill cupcake liners.
Bake for 18-25 until firm to touch.
Let cool in pan for at least 10 minutes.

Keyword Gluten-Free, Grain-Free, Refined-Sugar Free

Tried this recipe?Let us know how it was!

For another healthy lunchbox snack, try these no bake peanut butter balls.

Click the picture.