If you love dark chocolate you will LOVE these healthy grain-free chocolate banana muffins. You will not taste the banana taste in them. They will also won’t taste like a paper as most gluten-free baked goods do. These chocolate banana muffins taste awesome, and I am not exaggerating a bit. I really loved them, both for the ingredient list and for the taste. The muffins are packed with protein, magnesium, potassium, collagen, and healthy fats.
Grain-free CHOCOLATE BANANA MUFFINS
Ingredients:
- Butter or Ghee, melted – 1/2 cup ( –>I used Ghee)
- 3 ripe Bananas, medium-sized
- Cassava flour – 1 cup
- Coconut Sugar – 1/2 cup
- Cacao powder – 1/4 cup
- Grass-fed Collagen powder (kosher/halal) – 1/4 cup
- Baking powder – 1 teaspoon (I used homemade baking powder)
- Sea Salt – 1/2 tsp (–>I used this Sea salt)
- 2 Eggs, room temperature
- Vanilla extract – 1/2 teaspoon (–>I used vanilla powder, but using vanilla extract is better)
Tools needed:
- Blender
- Unbleached Muffin liners or Food-grade Muffin silicone molds (standard size) – about 12
Instructions:
1. Preheat the oven to 350 F.
2. In a blender cup, add bananas, vanilla extract, and eggs. Blend until incorporated, then add coconut sugar, cacao powder, collagen powder, sea salt, and blend again. Pour the melted ghee or butter, make sure it is not hot. Blend. Then 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 the muffin molds or use muffin paper cups. Pour the batter in each muffin cup until 3/4 full.
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 the cups are. If they are pretty full, then it takes about 23 minutes. If they are exactly 3/4 full, then 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. The muffins will crack on the top when baked, however it is better to check the muffins with a stick for readiness.
5. Let the muffins cool, then serve.
Notes:
You can freeze these muffins and pack 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 it in your lunchbox. The muffins will thaw in the bag and will be ready for a nourishing snack when you need it.
Grain-free CHOCOLATE BANANA MUFFINS
Equipment
- Blender
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 Eggs room temperature
- Vanilla extract - 1/2 teaspoon
Instructions
- Preheat the oven to 350 F.
- In a blender cup, add bananas, vanilla extract, and eggs. Blend until incorporated, then add coconut sugar, cacao powder, collagen powder, sea salt, and blend again. Pour the melted ghee or butter, make sure it is not hot. Blend. Then add the baking powder and cassava flour. Blend until mixed well. You don't have to blend a lot, just until well incorporated.
- Grease the muffin molds or use muffin paper cups. Pour the batter in each muffin cup until 3/4 full.
- Bake the muffins in a preheated oven for 18-23 minutes. The timing depends on the size of your muffin cups, also how full the cups are. If they are pretty full, then it takes about 23 minutes. If they are exactly 3/4 full, then 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. The muffins will crack on the top when baked, however it is better to check the muffins with a stick for readiness.
- Let the muffins cool, then serve.
Notes
Recipe courtesy of Emily Sunwell-Vidaurri
