I’ve never been one to get into the Valentine’s Day spirit, but I found super cute heart-spotted muffin liners at TJMaxx so I had no excuse but to bake these gooey, chocolatey muffins. I already know I’ll be a fan of any banana-based dessert, and these muffins are no exception.
I used Bob’s Red Mill 1:1 Gluten Free Flour for these, but you can always use regular all purpose flour. I also used coconut oil which can be substituted with dairy free or regular butter.
If you’re looking to get into the Valentine’s Day spirit, whether that’s with a special someone, a close friend, or family, I highly suggest stocking up on some fun heart-shaped accessories and having a dessert party. If parties aren’t your thing, bake a batch of these and hand them out to your loved ones. You won’t regret it. Now, without further ado, let’s get to baking!
Double Chocolate Chunky Banana Muffins (GF)
Equipment
- 1 Muffin pan
- 12-16 Muffin/cupcake liners
- 1 Spatula or mixing spoon
- Measuring cups
Ingredients
Wet Ingredients:
- 3-4 Large ripe bananas peeled
- 1/2 cup Coconut oil melted, sub vegan or regular butter
- 2 large Eggs
- 2 tsp Vanilla
Dry Ingredients:
- 1.5 cups Gluten free all purpose flour sub regular flour
- 1/2 cup Cocoa powder
- 1/2 cup Cane sugar
- 1 tsp Baking soda
- Sprinkle of salt
Mix-Ins:
- 1/2 cup Chocolate chips
- 1/2 cup Chopped walnuts
Instructions
- Preheat oven to 350°F.
- In a bowl, mash bananas and mix in all of the wet ingredients until fully combined.
- In a separate bowl, mix together all of the dry ingredients.
- Add the dry ingredients into the wet ones; mix together well. The mixture will be tough to mix, but keep mixing until you get a fairly thick batter consistency.
- Mix in walnuts and chocolate chips.
- Line a muffin pan with cupcake liners and fill each cup almost all the way to the top with batter. Add a few more chocolate chips and walnut pieces to the top of each muffin.
- Bake for 28-35 minutes or until a toothpick comes out clean.
- Enjoy with a steaming cup of coffee or tea!
