Indulge in these healthier banana muffins that the whole family will love. Chunky chocolate, coconut and banana muffins made paleo-friendly, naturally sweet, and perfect for snacks or lunchboxes.
Ingredients
- 4 very ripe bananas
- 4 eggs
- 1/3 cup coconut oil
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1 teaspoon baking soda
- Pinch of salt
- 90g no added sugar dark chocolate, coarsely chopped
Method
- Preheat oven to 180°C (160°C fan-forced). Line 9 holes of a muffin pan with paper cases.
- Process bananas, eggs, coconut oil, coconut flour, shredded coconut, baking soda and salt
until smooth. Transfer mixture to a large bowl. - Stir through half of the chocolate. Spoon batter into prepared muffin pan and top with
remaining chocolate, gently pressing into the batter. - Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
Stand for 5 minutes in the pan, then cool on a wire rack.
Notes
- Muffins can be frozen for up to 1 month. Wrap individually and reheat for 30 seconds in the microwave.
- Use very ripe bananas for natural sweetness.
- Dairy-free chocolate can be used to keep the muffins dairy free.
Nutritional Information (per muffin)
Energy: 1024 kJ, Total Fat: 15.7g, Saturated Fat: 11.9g, Carbohydrates: 22.7g, Sugars: 12.4g, Fibre: 4.8g, Protein: 5.3g, Cholesterol: 75mg, Sodium: 255mg
