These dairy-free, gluten-free, grain-free chocolate banana muffins are bursting with banana flavor and are super rich and decadent! They’re also naturally sweetened with honey.
When I make muffins, I’m usually able to eat at least three or four before I feel even the slightest bit full. But these chocolate banana muffins are so rich and filling I could hardly do one and a half.
These chocolate banana muffins have a really nice texture! They’re not quite fudgy, but definitely headed that way, which is probably why I couldn’t handle eating several of these at once (it might also have something to do with the large amount of chocolate chips I sprinkled on top :D). So they’re dense, but a nice dense, and have a really nice crumb. And they definitely don’t have that typical grain-free muffin texture! My taste testers thought that these were made with all-purpose flour. To be honest now, my taste testers don’t know a thing about baking, let alone grain-free baking, but I was happy. :D
The banana taste is also pretty strong so don’t even think about making these unless the idea of chocolate and banana appeals to you! I was kind of hoping to use up my bananas in these muffins and not have them taste like banana at all, but I’m still really pleased with how they came out. :)
I normally recommend Enjoy Life chocolate chips for dairy-free versions of my chocolate containing recipes, but a commenter let me know that Costco’s Kirkland brand is dairy-free, so that might be a cheaper alternative. They also said that Ghiradelli semi-sweet chocolate chips are dairy-free, and while they don’t contain any dairy in their chocolate chips, they’re processed on shared equipment with dairy-containing products. So cross contamination might be an issue for people with allergies.
And then another commenter was nice enough to let me know that Costco also carries Honeyville almond flour and coconut flour! I just looked at the product page on Costco, and it’s the same exact price as on Amazon ($8 / lb). So if you need almond flour immediately, get yourself down to Costco. ;)
Grain-free chocolate banana muffins not your thing? Here are some grain-containing chocolate and banana goodies!
Chocolate Banana Muffins
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 muffins
- 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
- ⅓ cup (106 grams) honey
- 2 teaspoon vanilla extract
- 2 eggs
- ¼ cup (56 grams) refined coconut oil, melted1
- 200 grams (~2 cups but please weigh!) blanched almond flour
- 3 tablespoons (27 grams) coconut flour
- ⅓ cup (42 grams) Dutch process cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (180 grams) semi-sweet chocolate chips (use Enjoy Life chocolate chips for dairy-free)
- additional mini chocolate chips for sprinkling, if desired
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
- In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
- Add the honey and vanilla and stir.
- Add in the eggs and oil and stir until well combined.
- In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
- Stir just until combined and then stir in the chocolate chips.
- Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
- Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
- Place in an airtight container and store in the refrigerator for up to 5 days.