Double Chocolate Banana Muffins (Dairy free, Gluten free, Paleo)
A decadent chocolate banana bread recipe in muffin form made with healthier ingredients.
Servings: 12 muffins
Ingredients
- 1/3 cup olive oil
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 tsp vanilla
- 3 ripe bananas mashed
- 1/4 cup almond milk
- 1 1/4 cups almond flour packed
- 1/2 cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup unsweetened cocoa powder
- 2/3 cup dairy-free chocolate chips
Instructions
- 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.
Notes
- 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.
Nutrition
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