Coconut Chocolate Banana Muffin Bites topped with chocolate chips for a delicious and chocolatey start your day! Made with coconut flour and light coconut milk, they’re a great low fat, gluten free and paleo-friendly treat too.
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Another one of those “I need to use up these spotty old bananas” recipe here.
What I was actually going for was something that I could have for my evening snacks, and actually planned on turning my all-time favorite Chocolate Banana Bread recipe into muffins. Why?
- I loved that chocolate banana bread, so a chocolate chip banana muffins recipe would be just as amazing, if not better!
- I knew I wanted chocolate, but I also wanted to use up my coconut flour as well as those bananas, so I decided to go the extra mile and turn these muffins paleo.
But for some random reason I decided to Google “Chocolate banana muffins coconut flour” and came across a banana bread recipe from Paleo Running Momma.
I ended up with something way off, but at least that got me started!
Turned these Chocolate Chip Banana Muffins Healthy!
- There’s no oil, no butter, no sugar and no milk in this recipe. Just light coconut milk.
- Unsweetened cocoa so added sugar there either.
- Just 2 bananas so not too much fruit “sugar”.
- The extra sweetness comes from a natural Monk Fruit Sweetener.
- No flour – just coconut flour.
- Stevia sweetened chocolate chips from Lily’s.
The most perfect, easy, healthy and gluten free Double Chocolate Chip Banana Muffins!
Some more benefits:
- Since they use coconut flour, they’re quite low in carbs, and rich in fiber
- Also because of the coconut flour, they’re paleo and gluten-free
- And because of the fat from the coconut flour and light coconut milk, there’s no butter or oil needed!
- And as if that wasn’t enough, coconut flour is also slightly sweet, so together with the banana, you don’t as much sweetener.
What a pleasant surprise this turned out to be.
More Muffins?
- Almond Flour Chocolate Chip Zucchini Muffins
- Vegan Paleo Chocolate Chip Banana Muffins
- Double Chocolate Avocado Muffins
- Low Carb Ultra Peanut Butter Zucchini Muffins
Chocolate Coconut Banana Muffin Bites (Low Fat & Paleo)
Ingredients
- 3 small Bananas, 1 cup + 2 Tbsp mashed, 270g
- 6 Egg Whites
- ¼ cup Light Coconut Milk
- 1 tsp Vanilla Extract
- Monk Fruit Sweetener (or Stevia), ⅓ cup sugar worth (Use your brand's Conversion Chart)
- ½ cup Coconut Flour, 64g
- 6 Tbsp Unsweetened Cocoa Powder
- 3 tsp Baking Powder
- 2 Tbsp Chocolate Chips, Stevia Sweetened, 28g
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin pan with coconut oil or line with parchment paper.
- In a large bowl, roughly mash banana with a fork.
- Add egg, coconut milk, vanilla and sweetener and whisk to combine.
- In a medium bowl, sift together coconut flour, cocoa powder, tapioca starch and baking soda. Mix until combined.
- Add dry ingredients to wet, and fold to combine.
- Divide batter equally among muffin cups, filling about ⅔ of the way. Top with chocolate chips.
- Bake for about 20 minutes or until a toothpick inserted into center comes out dry.
- Let muffins sit 15 minutes before removing form pan.
Notes
- Cool muffins completely before storing.
- Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container.
- Fridge: 5-7 days in an airtight glass container.
- Servings: 12 mini muffins | Serving size: 1
- Calories: 53kcal
- Fat: 1.3g | Saturated fat: 0.9g
- Carbohydrates: 9.4g | Fiber: 3.6g | Sugar: 3.4g
- Protein: 3g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!