• Brittany Aldridge

Healthy Double Chocolate Muffins

Okay so “healthy” and “double chocolate” don’t usually appear in the same sentence together, but these delectable chocolatey muffins are proof that it works! These muffins are mouthwatering and also wheat free, refined sugar free, gluten free and dairy free! Sub in whatever chocolate you want for these, but I used 90% coco vegan chocolate for richness and bitterness to balance the sweet!


To make these muffins vegan, swap out the two eggs for flax seed eggs (about 3 tablespoons of ground flaxseeds with 1/2 of water or coconut milk).

Makes 12 muffins



INGREDIENTS

  • 2 large overripe bananas about 1 cup, mashed

  • 1/3 cup coconut oil

  • 1/4 cup of smooth almond, cashew or peanut butter

  • 4 tablespoons of maple syrup or honey

  • 2 teaspoons of vanilla extract

  • 2 eggs lightly beaten

  • ¼ cup of coconut flour

  • ¼ cup almond flour

  • ¼ cup cocoa powder

  • 1 teaspoon of baking soda

  • 1 teaspoon of salt

  • 1 teaspoon of cinnamon

  • 1 cup of chocolate of your choice, roughly chopped


INSTRUCTIONS

  • Preheat oven to 170°C fan forced (190°C or 375°F). Grease a 12-cup muffin tin, and set aside.

  • In a large mixing bowl melt together coconut oil and nut butter of your choice (for about 1 minute in the microwave on high), then stir until combined. Add mashed banana, maple syrup, vanilla extract, and eggs then mix thoroughly until smooth.

  • Add the remaining dry ingredients to wet ingredients (flours, salt, coco powder, cinnamon) and mix until completely combined.

  • Gently fold in the chocolate of your choice, then scoop the batter into your prepared muffin tin (so that each muffin cup is about 3/4 full)

  • Bake in the oven for 20-25 minutes or until the tops have darkened, and a toothpick inserted in the center comes out clean.

  • Let the muffins cool in the muffin tin for 5 minutes before removing and enjoy!


Notes:

  • These muffins will keep stored in an airtight container for 3 days, or let cool then place muffins in an airtight container and put in the freezer (they will last for up to 3 months). Simply reheat in the microwave to serve.

  • I have served these muffins with melted Nutella on top for an extra sneaky treat!



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