Need a way to perk up your Saturday morning?
These double cacao banana muffins are a little bit of naughty with a whole lotta nice.
The hint of cacao powder in the muffins, along with a bit of coffee, and two kinds of chocolate, make this a decadent healthy treat you can eat at any hour of the day.
I made these gluten-free, and used coconut oil and banana to keep them nice and moist. I recommend using brown bananas for added sweetness!
Mmm…I like the weekends.
Double Cacao Banana Muffins
Ingredients
- 1½ cups Bob Red Mill’s all-purpose gluten-free flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tbsp raw cacao
- ½ tsp ground coffee
- 1 tsp cinnamon
- ½ tsp allspice
- ½ teaspoon salt
- 2 bananas, mashed
- ¾ cup maple syrup
- 1 tsp vanilla
- 1 egg or chia/fax egg (tbsp chia/flax + 3tbsp water, let sit 2 minutes)
- ¼ cup coconut oil
- ¼ cup unsweetened almond milk
- Chocolate chunks
Instructions
- Preheat oven to 375F and grease muffin tin
- Mix wet ingredients
- Mix dry ingredients
- Add wet to dry
- Bake for 25-30 minutes
