These Chocolate Banana Muffins are Gluten Free, Fat Free and Sugar Free. Lightly sweetened with honey and topped with chocolate chips, these muffins can be your breakfast muffins that taste like brownies with such a moist and rich texture.
Who doesn’t love chocolate, right!!! AND If I give you something so chocolatey yet so nutritious, then its like winning a lottery, no? 🙂
These Gluten-Free and Sugar Free Chocolate Banana Muffins are moist, fluffy, deliciously rich yet, so much healthier than the regular chocolate muffins.
I don’t know about kids, but one of mine isn’t a fan of bananas or most fruits and veggies. Like any other moms out there, I always look for ways to incorporate (read: sneak) veggies or fruits into his food. Sometimes I pull it off and sometimes, I fail. And as you all must have known, you cant really shove healthy food down their throats when they are at a certain age. 🙁 Ah! I miss those years when he used to be in my lap and I could feed him homemade baby food with a spoon.
Anyways, so there were a couple of bananas rotting on the kitchen counter and since I hate throwing away food, I had to think quick about turning them into something delish. But listen, this time I had resolved to make the chocolate banana muffins extra healthy so that me and my husband can actually enjoy them with our morning coffee. With all that work pressure we really don’t have time to eat proper breakfast. And by healthy I meant, gluten free, ZERO added sugar and of course low fat.
Why You’ll love these Gluten Free Chocolate Banana Muffins?
I can go on and on about the healthier aspect of these muffins. But the title says it all, no?
- No Sugar – So instead of sugar, I used honey
- No Gluten – Used Almond flour instead of regular flour.
- Loaded with Bananas
- No Fat – I totally skipped adding oil or butter
- No Eggs
Those are the two alternatives I adopted and boy! I’m so glad that I did. The best part is, my kids LOVED these chocolate banana muffins which are gluten free, fat free and sugar free. Who knew!!
Other Healthy and Guilt Free Desserts
My other guiltfree desserts with bananas you must checkout Banana Bread with Nutella Swirl or Chocolate-Banana Muffins | How to make Gluten-Free Chocolate Banana Muffins
Ingredients Used in this Recipe
Ripe Bananas: Bananas are the integral part of these chocolate-banana muffins! Very ripe bananas work best. You will need 2 large ripe bananas, which equates to about 1 to 1.5 cups of mashed banana.
Eggs
Almond flour – This is the best gluten-free flour to use in this muffin recipe. It ensure a fluffy and soft banana muffin every time
Honey – I used a local Honey. Honey adds a floral and subtly note to these muffins. You can replace honey with maple syrup or dark brown sugar.
Milk – Milk substitutes butter in this recipe. If you want to make this recipe gluten free, use any diary free milk.
Baking Soda, Baking Powder & Salt: baking soda, baking powder keep these muffins hold their shape. Very important ingredients. Salt enhances the sweetness. A pinch of salt goes a long way.
Vanilla Extract: Vanilla extract takes the baked good especially these muffins to another level.
Cocoa Powder: The chocolate part of the recipe! I used unsweetened cocoa powder. Use a good brand.
Chocolate Chips: Chocolate chips make these muffins PERFECT and complete them. You can leave them out altogether if you’re looking to keep the muffins lower in sugar.
Step-by-Step Directions to make Chocolate Banana Muffins
These chocolate banana almond flour muffins can be made in one bowl.
Step 1 : Beat the eggs with honey and milk
First, beat the eggs, honey, and vanilla together until well mixed. You should see tiny bubbles form at the top of the mixture.
step 2 : add the mashed bananas
Mash your bananas in a bowl smoothly. Then pour the mashed bananas into the bowl and mix to incorporate.
step 3 : add the dry ingredients
Add the almond flour, cocoa powder, and baking powder, baking soda to the bowl and fold gently into the batter. Be careful not to over mix this step.
step 4 : fold in the chocolate chips
Finally, fold the chocolate chips into the batter.
step 5: pour into muffin pan and bake
Place muffin liners in the muffin tin and fill each one with the batter. Sprinkle a few extra chocolate chips on top if desired then bake in the oven until risen.
Baking Tips
Baking Time – These chocolate banana Gluten Free Sugar Free muffins are first baked at 425 F for about 5 minutes. Then lower the oven’s temperature to 350 F for the remaining 12 – 15 minutes to allow the inside of the muffin to cook through.
NOTE – When lowering the oven temperature, don’t open the oven door. Simply change the temperature and start a new timer. Wait for the muffins to cool down all the way before transferring them to an airtight container.
Texture of the chocolate banana muffins – To avoid running into flat muffins, do not over mix the batter. Be sure to only mix the batter until the flour clumps are broken up.
Some other healthy treats
Gluten Free Almond Sponge Cake
Gluten Free Flax Oatmeal Cookies
Chocolate Banana Muffins (sugar free & gluten free)
Ingredients
- 2 cups/192g
- 2. ½ cup monk fruit sweetener or honey
Dry Ingredients:
- 2 cups Almond flour I used Bob's Red Mill brand
- 1/2 cup Cocoa powder
- 1 tsp Baking Powder
- 1/2 tsp Baking soda
- 1 tbsp Vanilla Essence
- 5 tbsp Chocolate chips
Wet Ingredients:
- 1/2 cup Honey Replace honey with monk fruit sweetener/maple syrup
- 1 tbsp Vanilla essence
- 2 Eggs Room Temperature
- 1/2 cup Milk
- 2 cups Mashed banana
Instructions
- Pre heat oven to 425 degree F
- Prepare the muffin tin by lining with muffin liners
- In a large mixing bowl, beat in 2 room temperature eggs with honey and milk
- Add the mashed banana and vanilla essence into the egg mixture and beat for another minute
- Shift in the almond flour, cocoa powder with baking soda, baking powder and salt
- Gently fold in the dry mixture with the wet mixture till it’s incorporated
- Fold in the chocolate chips
- Pour the batter into the muffin tins till the top (since these is no gluten in this batter, the muffins won't rise and overflow)
- Bake at 425 degree F for 5 minutes. Then Lower the temperature to 350 degree F and bake for another 12 to 15minutes or till when a toothpick inserted into the muffin comes out clean.
One Comment