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Gluten-Free Triple Chocolate Banana Muffins

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12

Ingredients

  • 3 tablespoons coconut oil
  • 1 1/2 ounce 60% bittersweet chocolate finely chopped
  • 4 ounces ~ 1 1/2 cup sifted almond flour
  • 5 ounces ~ 1 1/2 cup oat flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon cinnamon
  • 1 packet Starbucks VIA coffee
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup organic unrefined coconut sugar
  • 1/2 cup mashed ripe bananas
  • 2/3 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Combine coconut oil and bittersweet chocolate in a small microwave-safe bowl. Microwave on high 45 seconds, stirring every 15 seconds until smooth and melted; cool to room temperature.
  2. Mix almond flour, oat flour, cocoa, cinnamon, coffee powder, baking powder, baking soda, salt and sugar in a large bowl. Whisk together.
  3. In another bowl, combine bananas, almond milk, vanilla, eggs and melted chocolate. Beat with mixer until blended. Add wet ingredients to dry ingredients and beat just until mixed through. Stir in chocolate chips.
  4. Divide batter among 12 lined muffin cups. Bake 20-25 minutes until toothpick comes out clean when inserted in middle of muffin.