Jumbo Chocolate Banana Muffins

Jumbo Chocolate Banana Muffins
Print Recipe
TOTAL TIME :25minutes25 minutes
6muffins (jumbo)
  • oil spray for greasing tins
  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup dark cocoa powder (I use Hershey's Special Dark)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3 large eggs (room temperature)
  • 3/4 cup granulated monkfruit sweetener (sub coconut sugar)
  • 1 teaspoon instant espresso powder (optional but recommended)
  • 3/4 cup well-mashed ripe banana (approximately 1 1/2 bananas)
  • 1/3 cup avocado oil (sub coconut oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips, plus more for topping
  1. Preheat oven to 350 degrees F and grease a 6-cup jumbo muffin tin well.
  2. In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, baking powder and salt.
  3. In a separate mixing bowl, whisk together eggs (check for shells!), monkfruit, espresso powder, mashed banana, avocado oil and vanilla.
  4. Add wet ingredients to dry and stir until creamy and combined. Fold in ½ cup chocolate chips.
  5. Evenly scoop batter into muffin tins, approximately ½ cup per muffin. Give a gentle shake to make sure batter is evenly distributed, then add a few chocolate chips on top of each.
  6. Bake for 25 - 28 minutes, until a toothpick comes out mostly clean but has a bit of batter.
  7. Cool in the tin for 10 minutes, then run a butter knife around the edges to loosen. Gently lift onto a cooling rack and cool another 15-20 minutes before enjoying.
  8. Once completely cooled, leftovers will keep tightly sealed at room temperature up to three days or frozen 4 months.
Your custom text © Copyright 2022. All rights reserved.