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.
Ingredients
3smallBananas, 1 cup + 2 Tbsp mashed, 270g
6Egg Whites
¼cupLight Coconut Milk
1tspVanilla Extract
Monk Fruit Sweetener (or Stevia), ⅓ cup sugar worth (Use your brand's Conversion Chart)
½cupCoconut Flour, 64g
6TbspUnsweetened Cocoa Powder
3tspBaking Powder
2TbspChocolate 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.