If you’re a chocolate lover, you’re in for a treat with these delicious grain-free chocolate banana muffins! They’re packed with all the chocolaty goodness you crave, and you won’t even taste the banana. Plus, they’re loaded with protein, magnesium, potassium, collagen, and healthy fats to keep you feeling energized and satisfied. Even my kids can’t get enough of these muffins for breakfast!

You can watch the video recipe HERE.

Grain-free Chocolate Banana Muffins 

Ingredients:

• Butter or Ghee, melted – 1/2 cup
• 3 ripe Bananas, medium-sized
• Cassava flour – 1 cup
• Coconut Sugar – 1/2 cup
• Cacao powder – 1/4 cup
• Grass-fed Collagen powder – 1/4 cup
• Baking powder – 1 teaspoon (I used homemade baking powder)
• Sea Salt – 1/2 tsp (I used this Sea salt)
• 2 large Eggs, room temperature
• Vanilla extract – 1/2 teaspoon

Tools needed:

• Blender
• Unbleached Muffin liners or Food-grade Muffin silicone molds (standard size) – about 12

How to make chocolate banana muffins:

1. Preheat oven to 350 F.

2. Put bananas, vanilla extract, and eggs into a blender cup. Blend until incorporated. Add coconut sugar, cacao powder, collagen powder, sea salt, and blend again. Pour in the melted ghee or butter, make sure it is not hot. Blend. Add the baking powder and cassava flour. Blend until mixed well. You don’t have to blend a lot, just until well incorporated.

3. Grease your muffin molds or use muffin paper cups. Pour the batter in each muffin cup until 3/4 full.

Notes:

You can freeze these muffins and pack them in a lunchbox straight from the freezer. The muffins will thaw in the bag and will be ready for a snack. Otherwise, store them in the refrigerator for 2 days in an airtight container. These muffins are a great way to consume collagen. They are great for busy mornings!

Do not omit collagen powder, it gives softness to the muffins

Lunchbox tip: Just get a couple of muffins from the freezer, pack them in your lunchbox. The muffins will thaw in the bag and will be ready for a nourishing snack when you need it.

4. Bake the muffins in a preheated oven for 18-23 minutes. The timing depends on the size of your muffin cups, also how full they are. If they are pretty full, then it takes about 23 minutes. If they are exactly 3/4 full, it takes about 18 minutes. Check the readiness by using a toothpick – insert a toothpick in the middle of a muffin. If the stick comes out dry, then the muffins are ready.

5. Let the muffins cool, then serve.

Recipe courtesy of Emily Sunwell-Vidaurri