These babies are my absolute go to when those manic cravings start in kick in. These muffins are gluten free, refined sugar free and can be dairy free (depending on what chocolate you use)! They’re a safe way for me to have something sweet without physically feeling ill afterwards, without going next level crazy or having to deal with a pounding sugar headache. Sugar does bad things to me because sugar is bad!
They’re also awesome as a pre-workout snack with both carbs and fat to fuel a sweat sesh before breakfast or in between meals.
I leave a couple of fresh muffins aside for the next couple of days after baking and freeze the rest. When I’m out of the office for the day I take one out of the freezer, put it in my lunch box in the morning, and it’s good to go by lunch time. My favourite way to eat them though is heating one up in a mug in the microwave adding one or two extra squares of dark chocolate which melts down into gooey chocolate goodness. Then I add a couple of tablespoons of natural yoghurt on top, The Collective NZ is the best!
Bridget’s Banana Coconut Dark Choc Muffins
1 + 1/4 cup almond meal (ground almonds)
1/2 cup coconut flour
1/2 cup shredded coconut
1.5 tsp baking soda
.5 tsp salt
1 tsp cinnamon
1/2 block of Whittakers Dark Ghana Chocolate (or your preference), cut up into inconsistent chunks, I like big chunks!
1 tbsp honey
1 tbsp vanilla extract
2-3 over-ripened brown bananas (2 big bananas or 3 small-medium sized bananas)
3 tbsp coconut oil
- Mix together dry ingredients in a large bowl. You can use a sieve if you want to, sometimes I do, sometimes I don’t.
- In a separate bowl, mash bananas, add eggs and vanilla. Mix together.
- In a microwave jug, add coconut oil and honey. Put on medium in microwave for 1-2 minutes to melt oil and honey.
- Combine oil and honey with other wet ingredients. Mix.
- Pour wet ingredients into dry ingredients bowl. Combine.
- Use your own judgement, if the mixture is too dry add more oil, if the mixture is too wet add more almond meal. The consistency should be moist (yeah I went there) but not too wet.
- Grease muffin trays with melted coconut oil on a paper towel.
- Add mixture evenly into muffin tray.
- Bake on 180 degrees celsius for 20-25 minutes.
- Don’t be alarmed if your muffins look burnt, they won’t be. The almond meal and coconut flour go a dark brown colour when cooked. If you’re nervous about burning your gorgeous muffins then keep checking on them from 15 minutes onwards.
- Check the middle of the muffins with a skewer at about 20 minutes, when it comes out clear with no mixture they are cooked or use your own judgement. Sometime’s I like to under cook them a wee bit, knowing I will be heating them up from frozen essentially adding to the cooking time a tiny bit.
Feel free to get creative and change it up! You can pretty much add anything into these muffins, my last batch I added in some of my THE GOAL DIGGER muesli from The Muesli Hub to add a bit of texture. Go nuts!
If you give them a crack I’d love to know what you think. I’ve only had a couple of taste testers, one being my partner, Dylan who doesn’t appreciate anything that lacks refined sugar, so the feedback there wasn’t great haha! Tag me in your creations or send me a message! If it’s a hit, I’ll think about adding some more recipes I use day to day to the blog.