These muffins are super sneaky. They’re a banana-chocolate mashup, which is actually a delightful combination! They’re also totally healthy, which I’ll get to in a sec.
There are a few dream-team combos in the food world, many involving chocolate. I’ll tell you right now that chocolate and peanut butter are soulmates (try my homemade chocolate peanut butter cups and you’ll see), but I’ll tell you what: chocolate and banana are kindred spirits. The hint of sweet banana compliments the chocolate motif perfectly.
But seriously: don’t tell my kids these are healthy.
If they find out, I won’t be able to use them as the ultimate road trip bribe this summer. And lawd’a’mercy, do we ever need some serious magic tricks up our sleeves while road tripping with the kids.
It’s not just my kids, is it? Road tripping with them is like coordinating an international peace agreement. It involves a lot of negotiations, stops and starts, strategic entertainment, and irrational meltdowns.
They’re not babies anymore, sure, but we’re firmly in preschool-land with our youngest, and irrational almost-five-year-old territory with our daughter. The nearly-seven-year-old is pretty chill now on long drives, so we know that there’s a light at the end of the tunnel. (Hallelujah and amen.)
Anyway, that’s why I love these coconut flour chocolate banana muffins. Due to the sneaky addition of a few chocolate chips to the batter, they enjoy major treat status among my offspring. Hence, their bribery and distraction powers are great.
In fact, you might appreciate knowing that in some cultures (small-children-on-long-drives) these muffins are commonly referred to as Chocolate Cupcakes. Studies have shown a mysterious increase in their magical powers in these situations.
So, go henceforth and maketh these
May they bringeth thee much jubilee and rejoicing, and may your road trips be peaceful and zen forevermore.
P.S. They’re legit healthy, peeps. Coconut flour and eggs = awesome protein, and coconut oil = superfood, healthy fats. No refined sugar, except the chocolate chips, which are at a minimum (and could technically be skipped, but life’s worth living, so don’t do that).
Also, since they’re made with coconut flour (a very “thirsty” flour that requires a lot of moisture, they are not very crumbly. They can be eaten in carseats with minimal mess (I like to pack individual lunch bags with reusable containers of snacks, and the minimal mess is contained).
They’re the perfect snack to go alongside some fruits and veggies, and maybe some crackers and hummus. Since they’re grain-free, you can include another convenient grain-based snack without worrying about overdoing it on the heavy carbs.
Grain-Free Double Chocolate Banana Muffins (made with coconut flour)
- 5 eggs
- 1/3 c. cocoa powder
- 1/4 c. coconut oil
- 1/3 c. coconut flour
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp sea salt
- 2 tbsp honey
- 2 very ripe bananas
- 1/3 c. mini chocolate chips
- Preheat oven to 400F.
- Mix all ingredients except for bananas and chocolate chips, and blend well with immersion blender.
- Mash bananas in a large measuring cup or bowl (I use a potato masher).
- Add banana mash and chocolate chips to the chocolate batter, and stir to combine.
- Divide batter evenly in a muffin tin.
- Bake @400 for 15-18 minutes.
What’s your favourite road trip snack? Any other magic bag tricks I should know about?
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