These gluten-free Double Chocolate Banana Muffins are that perfect combination of healthy and decadent, not to mention being super easy to make.
Healthy Chocolate Banana Muffins
Who could turn down a chocolate muffin, let alone a double chocolate muffin? I sure can’t!
Don’t worry, I made these healthy-ish with a few tricks. I also made them gluten-free so they’re perfect for anyone with a gluten sensitivity.
These Double Chocolate Banana Muffins are:
- and so yum!
How to Make Double Chocolate Banana Muffins
I mentioned that these muffins are really easy to make. That’s because I used the help of the Gluten-Free All-Purpose Flour I was sent from my friends at NOW Foods (full disclosure: this is a sponsored post; all opinions are my own).
I gussied up the mix with a few other items like cocoa powder, chocolate chips, and spirulina (you know me, I’m always slipping in the superfoods when I can!), and I was soooooo happy with how these turned out. Don’t worry, you can totally leave out the spirulina.
You can also make this Chocolate Banana Muffin recipe vegan by substituting the eggs for two flax eggs. I’ve included instructions for how to make a flax egg in the recipe.
What do these Chocolate Banana Muffins taste like?
You can’t taste the banana! They taste like sweet, perfect chocolate muffins. You’re going to love them!
Here’s the printable recipe for these Double Chocolate Banana Muffins that are gluten-free and vegan-friendly:Print
These gluten-free Double Chocolate Banana Muffins are that perfect combination of healthy and decadent, not to mention super easy to make.
- 1 cup Living NOW gluten-free all purpose flour
- ¼ cup NOW Foods organic cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon NOW Foods organic spirulina powder (optional)
- ½ cup organic allergen-free dark chocolate chips + 2 tablespoons for topping
- 1 ripe banana
- 2 eggs or 2 flax eggs for vegan*
- ¼ cup unsweetened almond milk
- ½ cup NOW Foods organic maple syrup
- ½ teaspoon Ellyndale organic vanilla extract
- ¼ cup NOW Foods organic virgin coconut oil, melted
- Preheat your oven to 350°F.
- Spray a muffin tin with non-stick cooking spray and set aside.
- Combine the flour, cocoa powder, baking powder, spirulina, and chocolate chips in a medium-sized mixing bowl. Use a spatula to stir together.
- Next, place the banana, eggs, almond milk, maple syrup, and vanilla extract into a small blender. Process on high until smooth, about 15-20 seconds.
- Pour the mixture from the blender into the dry ingredients, along with the coconut oil. Use your spatula to stir everything together until no lumps remain.
- Use a tablespoon to transfer the batter evenly into the muffin tin. Sprinkle the tops of the muffins with the rest of the chocolate chips.
- Bake for 25 minutes or until a fork inserted into the middle of a muffin comes out clean.
- Let cool and remove carefully from the muffin tin. Serve slightly warm or at room temperature.
* To make two flax eggs, combine 2 tablespoons of ground flax seed in a small bowl. Add six tablespoons of water and stir to combine. Let the mixture sit for 10 minutes before using in place of real eggs.
Here are some other gluten-free and vegan chocolate dessert recipes you might like:
Raspberry Chocolate Ice Cream (dairy-free, date-sweetened)
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