Banana Chip Mocha Muffins
I love the combo of coffee and chocolate together in baked goods! If you’re looking for a fun treat to enjoy for the weekend or for a quick breakfast addition, then these Banana Chip Mocha Muffins are the perfect thing! They are dairy, grain, gluten, and refined sugar free which makes them a lot more healthy than most muffins. The bananas make these muffins perfectly soft and moist, so the texture is on point! They are also egg free which makes them a great option for a vegan or egg free diet. They pair perfectly with your morning coffee or latte to start the day!
What you will need
All-Purpose Flour – I use a paleo blend but you can use a regular gluten free 1:1 flour.
Cacao Powder – This superfood is very high in antioxidants and contain essential minerals like magnesium, iron, and potassium.
Coconut Sugar – This is my preferred sweetener of choice for this recipe, but you can use maple syrup instead or only use the bananas to sweeten!
Bananas – Use either 3 smaller bananas or 2 large ones.
Instant Coffee – This is what adds the rich mocha flavor! Coffee and chocolate are a match made in heaven!
Ground Flax Seed – This helps keep the muffins from crumbling since we aren’t using eggs in this recipe. flax seeds are also a great source of dietary fiber.
Chocolate Chips – I use dairy and refined sugar free chocolate chips by the brand Evolved.
Nut Milk – I like to use either coconut or almond milk.
Avocado Oil – This is a nice oil to use in baking because the flavor is very neutral. You can use melted coconut oil as well.
Baking Soda – This makes the muffins rise while baking.
Baking Powder – This gives the muffins a fluffy texture.
Vanilla Extract – This adds a nice flavor note to the muffins.
How to make the banana chip mocha muffins
First, In a bowl, mash the bananas and then add the nut milk, instant coffee, avocado or coconut oil, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, coconut sugar, cacoa powder, flax seed, baking soda, and baking powder.
Then, combine the wet and dry ingredients(be careful to not over mix the batter.) Carefully fold in 1 cup of the chocolate chips. Pour about 1/4 cup muffin batter into 12 lined muffin tins. Top with the remaining chocolate chips(the more the better!)
Lastly, Bake for about 22-25 minutes at 350 degrees. Let cool for a few minutes before enjoying. Store in the fridge for up to a week or freeze for 3 months.
Other recipes you will enjoy
Chocolate Espresso Zucchini Bread
Banana Chip Mocha Muffins
Equipment
- 12 muffin cup liners
- 1 Muffin baking tin
Ingredients
- 2 cups paleo/gluten-free all-purpose flour
- 1/4 cup cacao powder
- 1/2 cup coconut sugar
- 2 large bananas
- 2/3 cup nut milk
- 4 tbsp instant coffee mixed with 4 tbsp hot water
- 3 tbsp ground flax
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp avocado oil or melted coconut oil
- 1 1/3 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, mash the bananas and then add the nut milk, instant coffee, avocado or coconut oil, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, coconut sugar, cacoa powder, flax seed, baking soda, and baking powder.
- Combine the wet and dry ingredients. Don't over mix the batter. Carefully fold in 1 cup of the chocolate chips.
- Pour about 1/4 cup muffin batter into 12 lined muffin tins. Top with the remaining chocolate chips.
- Bake for about 22-25 minutes. Let cool for a few minutes before enjoying.
Notes
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