Yes, the name is a mouthful, but our Keto Banana Coconut Chocolate muffins are a delicious compilation that will satisfy that sweet tooth without any added sugar. Get ready to savor this chocolaty goodness.
Ingredients:
- 2 Cups Almond Flour
- ¼ Cup of Cocoa
- ¼ Cup of Coconut Flakes
- ¼ Cup Monk Fruit
- 1 Tsp of Baking Powder
- 1 Tsp Salt
- 1 Tsp Cinnamon
- ¼ to ½ Chocolate Chips
- 2 Ripe Bananas (mashed)
- ½ Cup Greek Yogurt
- 1 Tsp Vanilla Extract
- 2 Large Eggs
Items:
- Muffin Tin
- Medium & Small mixing bowls
- Measuring spoons
- Measuring cups
- Spatula
- Fork & Spoon
- Oil/butter for greasing tin
Preparation:
First, preheat oven to 350 degrees and grease your muffin tin. Set the tin aside.
While your oven is heating, mix all your dry ingredients in your medium-size bowl (except the chocolate chips). I like to use Red Mills brand of almond flour, it’s available at most grocery stores and is great for baking. Set the chocolate chips to the side.
Next, take your small bowl and mash the bananas. Be sure the results have as little lumps as possible. I like to use a large fork to press down and blend the bananas, but you can also use a food processor or blender. Once done mashing (or blending) add your eggs, vanilla extract, and Greek yogurt. Mix these thoroughly.
Take your wet ingredients and fold into the dry ingredients until you no longer see any dry clumps. The mixture should be wet but not runny. Mix in some semi-sweet (dark) chocolate chips at the very end.
Use a regular spoon to evenly scoop the mixture evenly into the muffin tin and place in pre-heated oven for 20-25 minutes. You should see the edges get a little golden once done.
They will be hard to resist, but let your baking creation cool for 5 to 10 mins. Enjoy these on their own, or as a breakfast treat. I love to have these muffins with some Greek yogurt and mixed berries for a quick breakfast. Grab & go!
As always, don’t forget to make this recipe your own like adding ½ cup of chopped walnuts for a more brownie like result. Another great option is to top the muffins with sliced almonds or rolled oats for added texture right before you bake. Go ahead and get creative!
A Note on Storing & Reheating: Keep any leftover muffins refrigerated (if they last that long!). These muffins are best served warm. Just reheat for 15-20 seconds in the microwave. Yum!
Prep Time: 5-10 Mins
Cook: 20-25 Mins at 350 degrees
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