These super easy to make low carb chocolate banana muffins are deliciously moist, fluffy and sweet. They only take 10 minutes to prepare, and they make the perfect grab-me healthy breakfast or snack. Gluten-free, dairy-free and refined sugar-free!
If you've tried my banana blueberry coconut muffins you know that I LOVE MUFFINS! But I love them even more when they are delicious while healthy & light. Believe me when I say that these low carb chocolate banana muffins will tick all the boxes of your muffins cravings, without sacrificing your healthy diet!
THE SECRETS OF THESE LOW CARB CHOCOLATE BANANA MUFFINS
And the low carb secret is... coconut flour & grated zucchini. You're getting an extra dose of veggies with these muffins, happy days!
TIPS TO MAKE THE BEST LOW CARB CHOCOLATE BANANA MUFFINS
Squeeze the water out of the grated zucchini, this will ensure you get the best consistency and the muffins don't end up too wet.
Don't tightly pack the coconut flour, the measure in the recipe is with fluffed flour.
Use ripe bananas, they're naturally sweeter!
Use organic eggs, they're the main source of protein of these muffins so it's super important to buy good quality ones!
Let the muffins cool down before you eat them, I know this can be SO HARD! But really the consistency is much better!
Store in the fridge for up to 5 days in an airtight container.
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These super easy to make low carb chocolate banana muffins are deliciously moist, fluffy and sweet. They only take 10 minutes to prepare and they make the perfect grab-me healthy breakfast or snack. Gluten-free, dairy-free and refined sugar-free!
2 ripe bananas
3 organic eggs
2 tablespoons of coconut oil melted
¼ cup of plant milk (I use almond or coconut)
1 teaspoon of vanilla essence
½ cup of coconut flour
1 tablespoon of baking powder
1 tablespoon of coconut sugar
⅓ cup of raw cacao (fair trade)
1 cup packed of grated zucchini - see notes
Pepitas to decorate
Preheat the oven to 200 degrees Celsius in baking mode
In a large mixing bowl mash the bananas and add the rest of wet ingredients
In a small bowl combine all the dry ingredients except the zucchini
Add the dry ingredients to the wet mix and combine well. Add the zucchini and combine
Line a muffin tray with compostable cups (7-8 large ) and add batter to each cup. Fill up each muffin cup to the top. Add a few pepitas at the very top of each muffin to decorate
Bake for 30-35 minutes until the batter is cooked
Let them cool before eating
- Squeeze out the water of the grated zucchini using a milk bag
- I really recommend letting the muffins cool down before eating as the consistency is better.
- Store in the fridge in an airtight container for up to 5 days.
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