These gluten free chocolate, chocolate chip banana muffins can be served as a snack, for breakfast, as a healthier dessert, or grab one when you’re on the go (without feeling too guilty) – because they contain almost 9 grams of protein. They’re also made without oil or butter and contain very little added sugar!
In fact, if you want to make them healthier still, you can cut back on the sugar (even though there’s only 1/4 cup in the whole thing). In fact, you can omit it entirely, if you like. Though I do try and use the least amount of sugar possible to please my taster’s palates. (And they’re apparently enjoying these a little too much because I’ve had to hide the ones pictured here just so I’d have something to photograph for my site!
- GF flour mix - 2 cups
- unsweetened cocoa powder or cacao powder - 1/2 cup
- vanilla or chocolate protein powder - 2 scoops (Casein, rice or pea - not whey!)
- coconut sugar (Sucanant, organic cane sugar, or honey)) - 1/4 cup or 2 Tablespoons agave
- baking powder - 1 Tablespoon
- baking soda - 1 teaspoon
- ground cinnamon - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- chocolate chips - 2/3 - 3/4 cup
- bananas - 1 ripe
- egg - 2 or 1/2 cup egg whites
- unsweetened applesauce - 1/2 cup
- milk (of your choosing) - 2/3 cup
Preheat oven to 375 degrees Fahrenheit. Spray muffin tin.
Measure and whisk together the GF flour mix, unsweetened cocoa powder, baking powder, baking soda, protein powder, sea salt, cinnamon, and sugar.
In a separate bowl, blender or standing mixer measure the eggs, milk, applesauce and diced ripe bananas and give it a whirl until its thoroughly smooth and well blended. Then add to the dry ingredients and stir until there are no dry bits remaining.
Spoon into the muffin tin, filling them about 2/3 - 3/4 of the way.
Bake for approximately 18 - 20 minutes (toothpick should come out clean). Oven temperatures may vary, so be sure and keep an eye on them. Cool them on a rack and then keep them covered. They may be frozen if placed in a well sealed container.