I’m pretty sure that I am obsessed with stuffing bananas into every baked good possible.
I’m pretty sure I’ve re-created my banana bread recipe 1 million x’s over.
Coming from a “bananas cannot be eaten alone” hater, my banana bread/pancake/muffin/scone obsession is expected.
So, there I was yesterday…2 very ripe bananas staring me down from the fruit basket as I sat across the room watching “The Real Housewives of insert name of superficial land here.”
I jumped to my feet and the next thing I know…
I was craving something subtly sweet…surprise, surprise…but with no added sugar.
Because that isn’t contradicting at all.
Welcome to my complicated life 🙂
So, what we have here are banana muffins made with coconut and cocoa powder.
These will definitely satisfy your chocolate cravings…or coconut cravings.
Because I’m pretty sure I dream of all things coconut all day long.
ALL OF THE DAYS!
These are pretty much pocket-sized muffins…a.k.a. “sneak into the movie theater muffins.”
No outside food or drinks…whuuuuuut!?
Now, excuse me while I wait on pins and needles for U.P.S. to deliver my cocktail dress in time for my cousin’s wedding Saturday.
Pretty sure this dress issue will be the least of my worries once I have a few glasses of wine, kick off my heels, and boogie on the dance floor.
Oh, did I mention these are vegan and gluten-free? They might even be paleo too! BAM!
- For the muffins:
- ¼ c. coconut flour
- ¼ c. unsweetened cocoa powder (or cacao powder)
- ½ t. baking powder
- ¼ t. salt
- ½ c. unsweetened, shredded coconut
- 2 ripe bananas, mashed
- ¾ c. unsweetened, vanilla almond milk
- ¼ c. melted coconut oil
- 1 t. pure Mexican vanilla extract
- For the topping:
- raw coconut sugar
- unsweetened, shredded coconut
- Preheat the oven to 350 degrees F. Line a 12-cup muffin cup with muffin tins or grease each cup with non-stick cooking spray. Set aside.
- In a large mixing bowl, combine all of the dry ingredients.
- In a separate mixing bowl, stir together the bananas, almond milk, coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Fill each muffin cup with 1 heaping tablespoon of batter.
- Top each muffin with a sprinkle of coconut sugar and a bit of shredded coconut.
- Bake for 25 minutes, or until a toothpick inserted into the center of each muffin comes out clean and the coconut is lightly golden.