Dark Chocolatey, Moist, Gluten-free Banana Muffins packed with Protein.
I feel like I need to set the record straight: just because I am a health coach, does not mean I never enjoy a treat. I hate, like seriously seriously hate, the idea of dieting or restricting myself. I find that the more we feel we have to deprive ourselves, the deeper we fall off the cliff when it comes to having a treat and enjoying life. When I was younger, we thought swapping out white flour for whole wheat flour and real sugar for Splenda or a fake sugar substitute was the “healthy” way of baking. But I’ve learned that even with those swaps, there were still so many chemicals in our food.
There is nothing better to me than a warm muffin or gooey cookie fresh out of the oven. I mean the smells, the melty chocolate, it instantly lifts my mood. And I’ll be damned if I’m going to deprive myself of those home baked treats. The reason I love these muffins so much is because they are made with 100% real ingredients and taste so dreamy. No cardboard muffins here, my friends; and no refined sugar, flour, or butter either.
Almond flour. The only ingredient in blanched almond flour are ground, whole almonds with the skin removed. This flour is gluten-free, low in carbohydrates, high in fiber and a high source of protein. If you or someone in your family has a nut allergy, I suggest using coconut flour* or oat flour* (simply grind old-fashioned rolled oats in a blender until fine).
*Substituting flours is not a 1:1 ratio, so please search for a conversion if you are going to swap out a flour.
Honey. As a sugar substitute, honey is a natural sweetener, and since it’s sweeter than white, processed sugar, you will use less of it. Be sure that the honey you buy has no added ingredients and it purely 100% raw.
Greek yogurt. Greek yogurt is loaded with protein and adds a ton of moisture to these muffins. It takes the place of butter in this recipe, and since we’re using almond flour as well – which can create a denser baked good – the greek yogurt adds some fluffiness.
Coconut oil. Coconut oil is an unrefined, healthy fat, known to help metabolize and breakdown fat in our bodies. Also, this recipe only uses 1 tablespoon instead of the 1/3 cup vegetable oil some more ‘typical’ muffin recipes call for.
These swaps are great for most baked goods, so try them in some of your other favorite recipes and let me know what you think. And if you have other healthy swaps for baking, please share below! I’m always looking for new inspiration.
Happy baking little clementines!
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- Yield: 12 muffins
- 1 1/2 c almond flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3 ripe bananas, mashed
- 1 egg
- 1/4 c honey
- 1/2 c plain greek yogurt
- 1 tbsp. vanilla extract
- 1 tbsp. coconut oil, melted and cooled
- 1 tbsp. unsweetened almond milk
- 1/2 c dark chocolate chunks
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray, I like coconut oil cooking spray.
- In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy.
- Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chunks. **The key here is to not over mix**
- Divide batter evenly into muffin tin and bake for 25 minutes. **For similar size muffins, use an ice cream scoop to divide batter**
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.