Banana dark choc muffins


I found this yummy recipe on and baked them as a promise to my pregnant coworker. Fortunately, despite doubts that a dairy free and gluten free muffin could be a winner, they were a hit! Quick and easy to make with only 173 calories per muffin it would be rude not to.

2 ripe bananas (about 1 ½ cups)
1 1/2 tablespoons honey
1 teaspoon vanilla extract
4 eggs
½ cup coconut oil, melted
¼ cup coconut milk
½ cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 tablespoons cacao powder
2 ounces dark chocolate (85% cacao and higher), chopped

1. Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.
2.In a large bowl combine banana, honey, vanilla extract, eggs, coconut oil, and coconut milk and combine until smooth using a blender or hand mixer
3.In a small bowl, whisk together the coconut flour, baking soda, cinnamon, sea salt, and cacao powder. Add dry ingredients to the bowl with wet ingredients and using the hand mixer again mix together. With a spoon, stir in chopped dark chocolate.
4.Evenly spoon batter into prepared muffin tin.
5.Bake muffins for 25-30 minutes, rotating pan halfway through, until cake tester comes out clean. Transfer pan to a rack to cool for 10 minutes. Remove muffins from the pan and cool completely on rack.