How To Make Double Chocolate Gluten-free Muffins

These double chocolate gluten-free muffins are soft and delicious. Sweetened with honey and bananas, and made with almond flour, these muffins are healthier than your average muffin and Paleo friendly! So moist and tender, these chocolate chip muffins have such a rich chocolate flavor. And at around 170 calories per muffin, the best part is that they are a healthier option and the best way to satisfy that chocolate craving!

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Gluten-Free & Paleo

I have been making these little double chocolate gluten-free muffins for years now; I started making them back when eating Paleo was all the rage. Maybe it still is? What I love about the most about them is they aren’t packed with refined sugar and made with simple ingredients. All real food! Making these with almond flour, give them a slightly denser consistency and with the double chocolate, they are almost like a little brownie bite! They are nice and moist and very chocolatey. I’m not strictly gluten-free, but I do enjoy a GF option from time to time. And if you are GF or have celiac disease, this muffin recipe is a must have.

INGREDIENTS for Double Chocolate Gluten-free Muffins:

• 2 Ripe Bananas
• 2 eggs
• 1/3 Cup Honey (You can use Maple syrup if preferred)
• 2 tsp pure vanilla extract
• 2 Cups Almond Flour (I use the blanched almond flour from Costco)
• 1/3 Cup unsweetened cocoa Powder
• 1/4 Cup melted coconut oil (Can I use vegetable oil? Yes, but I don’t love vegetable oil. I would recommend avocado oil if you have it.)
• 1 Cup chocolate chips
• 1 tsp baking soda
• pinch of salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees,
2. In a large mixing bowl, mash the bananas well with a fork.
3. Add in all ingredients and combine well.
4. In a silicone muffin pan (use paper muffin liners if using a metal pan), pour 1/4 cup into each muffin cup.
5. Place a few chocolate chips on top of the muffins.
6. Bake for 25 minutes.
7. Allow to cool for 5 minutes.

NOTES for Double Chocolate Gluten-free muffins

These muffins are very soft and moist when they come out of the oven. It is best to allow them to come to room temperature on a wire rack before eating.

I used semi-sweet chocolate chips but feel free to use dark chocolate chips or even white chocolate chips!

Store in an airtight container or Ziploc for up to 3 days for maximum freshness.

I have really been enjoying using this silicone muffin pan for these because they pop out very easily without needing to use muffin liners and it’s dishwasher safe for easy clean up.

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