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Low carb banana chocolate muffins


  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 7-8 muffins 1x
  • Category: Breakfast, snacks
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free


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

1/4 cup of plant milk (I use almond or coconut)

1 teaspoon of vanilla essence


1/2 cup of coconut flour

1 tablespoon of baking powder

1 tablespoon of coconut sugar

1/3 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.

Keywords: low carb chocolate banana muffins, healthy chocolate banana muffins, coconut flour chocolate banana muffins, healthy cacao banana muffins, coconut flour banana cacao muffins, gluten free banana chocolate muffins