Here we go…yet another banana muffin recipe! I know, I know, there is more to baking than just banana muffins. But they’re a classic! So before I retired the banana muffin trend, I wanted to bake a recipe that even my momma would eat. Not because the other banana muffin recipes were unpalatable but because she’s one of those fun no-sugar people! (I mean no sugar. Ever.) So I’m sharing this recipe for all of you who are seeking a DELICIOUS, chocolaty, sugar-free treat. I hope you enjoy!
1 1/2 cups flour
¼ cup cacao powder
¼ cup cacao nibs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, very ripe
1 cup xylitol
1/3 cup melted coconut oil
Makes 12 Muffins
Preheat oven to 350°F. Prepare a muffin tin by greasing each cup (or you can use cupcake liners).
In a small mixing bowl, combine flour, baking powder, cacao powder, cacao nibs, baking soda, and salt. Set aside until needed.
Peel and mash the bananas. Keep mashing them until they are mushy and no longer solid. In a medium mixing bowl, combine mashed bananas, xylitol, egg, and coconut oil. Mix thoroughly.
Stir dry ingredients into the creamed mixture. Fold Lily’s Chocolate Chips into batter, then spoon the batter into the muffin tins until they are about ¾ full.
Place in the oven to bake for 15-18 minutes or until a toothpick comes out clean.
*Tip, if your oven tends to bake food unevenly, put a cookie sheet under the muffin tins to help distribute the heat and keep the bottoms from getting too brown.
Once the muffins have finished baking, take them out of the oven and let them cool in the tins for about three minutes before transferring the muffins to a cooling rack. Allow them to finish cooling then enjoy!