Jumbo Chocolate Banana Muffins

Posted on by llbalanced
Jumbo Chocolate Banana Muffins
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    [ID] => 16614
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    [post_date] => 2021-02-20 21:20:27
    [post_date_gmt] => 2021-02-21 03:20:27
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    [post_title] => Jumbo Chocolate Banana Muffins
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    [post_modified] => 2021-02-26 20:10:26
    [post_modified_gmt] => 2021-02-27 02:10:26
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02.20

Sometimes I share a recipe, and I feel ridiculous 'convincing' y'all to give it a try. For instance, these Jumbo Chocolate Banana Muffins! If you love chocolate, and you love a good banana bread, there's no reason you won't be smitten with this recipe. Simple as that.

Ok, well maybe I'll share a bit more :).

I am totally gratuitous when it comes to muffins. Usually, I crave a bakery-style muffin, not just your average size made in cupcake tins (I almost always have two of those at a time!). I look for a slightly crackly top with a soft, m-o-i-s-t, slightly dense base.

That's what you'll get here! Make a hot cup of a coffee and treat yourself to a jumbo muffin, preferably sliced, broiled and topped with a pat of butter. While this feels like an indulgent start to the day, these Chocolate Banana Muffins use sugar-free monkfruit sweetener, and I use almond and coconut flour, which adds satisfying protein and fiber. You could also use some stevia-sweetened chocolate chips like Lily's brand.

In my opinion, two keys to this recipe are the instant espresso powder and using dark cocoa powder. They add an extra layer of richness and complexity, and the dark cocoa also looks sooo decadent.

If you're like me and relish a bakery-style morning experience every so often, you'll want to give these luscious muffins a try!

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TOTAL TIME :25minutes25 minutes
6muffins (jumbo)
INGREDIENTS
  • 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
DIRECTIONS
  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.
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