I’m not sure about you, but my experience has been that normal tasting muffins in the grain free and vegan world are hard to come by. Especially if you have multiple diet requirements.
I think I have two grain free muffin recipes on the blog not including this one. That’s because they are really difficult to deal with texture and taste wise. I’m very picky when it comes to a muffin. BUT, that hasn’t stopped me from trying because every now and then, a girl just needs a chocolate muffin. And being able to eat one without any of the most common allergens is a super bonus.
So after numerous tries and disappointments, I have finally created a chocolate muffin recipe I think we can all cheer about. It doesn’t have odd ingredients that you have to search for, and it’s easy to whip up right before everyone wakes up for breakfast, or before a kid’s soccer game or classroom party, or as an easy dessert.
It’s rich in flavor and loaded with chocolate, it’s fluffy and has a nice crumb, but not too crumby and not too fluffy.
It’s just right!
Banana Double Chocolate Muffins
1 1/8 Cups of Very Ripe Mashed Banana
2 Tablespoons of Avocado Oil
2 teaspoons of Vanilla
4 Tablespoons of Full Fat Coconut Milk
1/2 Cup of Coconut Sugar
1/3 Cup of Cacao Powder
1/2 Cup of Arrowroot
1/2 Cup of Coconut Flour
1 teaspoon of Double Acting Baking Powder
1 teaspoon of Baking Soda
1/8 teaspoon of Celtic Sea Salt
1/2 Cup of Enjoy Life Mini Chocolate Chips
Preheat oven to 350 degrees. Line 12 muffin cups. Measure all of the ingredients except the chocolate chips into a medium bowl and fold together until combined. Fold in the chocolate chips. Fill each muffin cup almost to the top and bake (I use convection) for 20 minutes, until mostly firm in the middle when touched with a finger.