Double Chocolate Banana Muffins (Dairy free, Gluten free, Paleo)
A decadent chocolate banana bread recipe in muffin form made with healthier ingredients.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time37 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 muffins
Preheat oven to 350 degrees F. Grease a 12 muffin tin pan.
In a large bowl, mix the olive oil, coconut sugar, eggs, vanilla, mashed bananas, and almond milk together. Whisk until well mixed.
In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, salt, and cocoa powder together. Mix with a fork until blended.
Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until just combined. Fold in the dairy-free chocolate chips.
Bake for 25-30 minutes, or until a toothpick comes out clean.
- Instead of olive oil, you can use avocado oil.
- Instead of coconut sugar, you can use brown sugar.
- Instead of almond milk, you can use oat milk, hazelnut milk or cashew milk.
- Instead of tapioca flour, you can use arrowroot powder.
Calories: 261kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 222mg | Potassium: 190mg | Fiber: 5g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg