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!
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
Store in the fridge for up to a week or freeze for 3 months.