My 20 month old has a bad case of cabin fever from being cooped up in the house these past couple weeks due to lots of snow and a “polar vortex” (says the weather guy). He’s sick of his toys, won’t stay out of the kitchen (where he likes to open a snack, take one bite, then he’s over it), and is full of toddler tantrums. So, our seemingly out of nowhere 60 degree and sunny day today is a godsend. After approximately 6 morning tantrums and just as many half-eaten snacks, my husband decided to take him to the park once the weather finally got warm-ish in the late morning… and I’m making him his favorite healthy treat, with a twist.
If you haven’t tried my healthy banana nut muffins yet, you have to. They are grain free, refined sugar free, and taste exactly like the sugar-packed, carb loaded banana bread my mom usually makes. I don’t know how it works, but its magic.
So anyways, I’m making these muffins for my son today because he LOVES them, and has no idea that they aren’t dessert… this is a double chocolate version, so he’ll probably explode with excitement. These are almost refined sugar free… with the exception of the dark chocolate chips, which I buy 70% cacao for the added health benefits. These whip up super quick with the uneaten bananas from the week, and they make a healthy breakfast or snack option, that can also pass for dessert. I eat these on weeknights for dessert rather than opting for something I regret, and it gets me to Friday when I actually let myself have dessert.
Start by combining all of your dry ingredients in a small bowl (except the chocolate chips). Coconut flour is a great flour alternative because its low carb and you don’t need much- it absorbs a lot of liquid, which is the reason for all the eggs.
In a separate bowl, whisk the eggs until smooth. Then add the rest of your wet ingredients: mashed banana, honey, melted coconut oil, and vanilla.
And lastly, fold in your chocolate chips.
Scoop the batter into a prepared muffin tin. You want it to be oiled well so the muffins don’t stick, or you can use cupcake/muffin liners.
Bake the muffins in a 375 degree oven for 18-22 minutes until the center looks firm and a toothpick inserted in the middle comes out clean.
Allow the muffins to cool in the muffin tin for about 10 minutes before removing. I slide a toothpick along the perimeter of each muffin to ensure no sticking before removing from the tin. Let the muffins cool fully before enjoying. Eat right away or store in the refrigerator for a couple days (or the freezer for even longer!).
My son is going to go crazy for these things as soon as he sets his eyes on them, and my husband probably will too, so I may need to hide a couple for myself 🙂 Happy Sunday everyone!
Double Chocolate Banana Muffins
1/2 cup coconut flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 large, very ripe bananas, mashed
1/3 cup honey
3 tbsp coconut oil, measured melted
1 tsp vanilla
3/4 cup dark chocolate chips
1. Combine coconut flour, cocoa powder, baking powder, baking soda, cinnamon, and salt in a small mixing bowl.
2. In a separate bowl, whisk 4 eggs. Then, add the mashed banana, honey, coconut oil, and vanilla. Stir to combine.
3. Add the dry ingredients to the wet. Stir until batter is combined, then fold in dark chocolate chips (leaving a few to sprinkle over the top after scooping the batter into the muffin tin.
4. Scoop batter into a prepared muffin tin (baking spray or coconut oil work great). Bake muffins at 375 degrees for 18-22 minutes until a toothpick inserted into the center comes out clean. Allow muffins to cool for at least 10 minutes before removing from tin.