Hello Ladies! Have you ever just desperately wanted a double chocolate muffin from Costco, but then you think of all the junk that is in there and either you go for it and feel horrible, or you just skip out all together. Well now I have the perfect solution. Enter these grain free muffins! My mom actually said she liked the better than Costco’s, and my sister said I could start a business selling these. But don’t let them tell you these are good. You try them and find out for yourself!

I made these for a mom’s tea today and they were a hit with the ladies too. They do have some banana in there, but I can’t really taste it. But I love banana, so if you are very turned away by anything banana or have an allergy, these won’t be for you. My kid is allergic to banana which is so sad. So I make these for me and my husband. Haha!

I also made these in a jumbo muffin pans so they would be more like Costco. So I used the recipe below and got 6 muffins per batch instead of twelve. Don’t worry sometimes I cut them and half and actually split it with my husband so I am not eating the equivalent of two! (Notice sometimes)

Two other things to note for this recipe: I don’t put the full 1/3 cup of honey in. I only fill the 1/3 cup two-thirds full. I have no idea what that is measurement wise, I just know it is 2/3rds of the 1/3 cup. I also use

3 TBSP butter instead of coconut oil. And I melt it in bowl with the chocolate chips. Then I mix them together to make a chocolate/butter sauce to add to the batter to make it moist instead of having bits of chocolate chips. I prefer that way anyways! But you can follow the original recipe if you want those chocolate chip bites!

Thank you Texanerin for this recipe!

Original recipe is from: https://www.texanerin.com/chocolate-banana-muffins/

Paleo Chocolate Banana Muffins

Ingredients

• 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
• 1/3 cup (106 grams) honey
• 2 teaspoon vanilla extract
• 2 eggs 
• 1/4 cup (56 grams) refined coconut oil, melted¹
• 200 grams (~2 cups but please weigh!) blanched almond flour
• 3 tablespoons (27 grams) coconut flour
• 1/3 cup (42 grams) Dutch process cocoa powder
• 1 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free / paleo chocolate chips, if necessary)
• additional mini chocolate chips for sprinkling, if desired

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
2. In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
3. Add the honey and vanilla and stir.
4. Add in the eggs and oil and stir until well combined.
5. In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
6. Stir just until combined and then stir in the chocolate chips.
7. Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
9. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
10. Place in an airtight container and store in the refrigerator for up to 5 days.

Please give these a try! Happy Baking!