One of the little traditions we do on Gracen’s half birthday (ohmahgerd, I have a two and a half year old) is make a fresh batch of muffins (aka ‘cupcakes’) to top with freshly whipped cream and candles later in the evening. So today we used our usual no sugar added banana muffin recipe, tweaked it just a little bit, and came up with these delicious chocolate coconut creations. They are super yummy and truly do feel like a cupcake instead of a healthy muffin… Especially if you add the dark chocolate chips I added to the adult half of the batch (with which I doubt they can be remain in the ‘healthy’ category, but hey – I try my best). ☺
Here’s the recipe…
Healthy Banana Chocolate Coconut Muffins
4 large ripe bananas
1 organic egg
1/3 cups of coconut oil
2 tablespoons of pure maple syrup
2 tablespoons of cocoa
1 teaspoon of pure vanilla
1 1/2 cups of wholewheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 cup of unsweetened coconut shavings
dark chocolate chips (optional – we used 1/3 of a cup in half the batter)
Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with coconut oil.
Mix the bananas, other wet ingredients, and cocoa until the mixture is mostly smooth and only slightly chunky. In a separate bowl, mix the dry ingredients (save the coconut and chocolate chips) well. Gently fold the dry ingredients into the wet ingredients. Slowly stir in the coconut (and chocolate chips if adding them). Fill greased muffin tin with the mixture and bake at 350 degrees for 20 minutes. Let cool.
I originally made these muffins as a healthy alternative to the sugar-filled, buttercream-topped Pioneer Woman vanilla cupcakes I made for Miss G’s 2nd birthday party, and they’ve quickly became a favourite. Gracen loves them, Brad gobbles them up, and I often pack an extra in the diaper bag to eat while on the go. So this morning, on the first football Sunday of the year, Miss G and I whipped up a fresh batch.
Here’s our line up of ingredients…
very ripe bananas (fresh or previously frozen and defrosted)
oil (olive or coconut or grapeseed – I actually think olive might be my fave)
an egg or egg replacer (we’ve used a chia egg or a flax egg* for the last several years and both work perfectly)
pure vanilla
wholewheat flour
baking soda
baking powder
cinnamon
salt (which you can easily leave out if making these for really little ones – there’s not really a noticeable difference if you skip it to be honest)
walnuts or chocolate chips or a combination of both if you wish (Gracen always wishes for nuts, and I agree – the crunch definitely makes these muffins yummier)
*To make a chia or flax egg, put one tablespoon of ground chia or flax seed into a small bowl and add 3 tablespoons of warm water. Mix it well and let it sit for approximately 10 minutes before using it.
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First off, add your bananas and the other wet ingredients to a large mixing bowl.
Mix until mostly smooth and only slightly chunky.
Next, place all of the dry ingredients, except the nuts and or chocolate chips, in a separate bowl.
And give them a good stir.
Once mixed, add the dry mixture to the wet mixture.
Mix just until blended.
If you’re adding nuts to your muffins, crush them up a little bit…
Add them to your muffin batter… If you’re adding chocolate chips, no need to crush them first obviously.
And give the mixture a stir.
Lastly, grease a muffin tin with some oil (or use silicone muffin liners) , scoop the mixute into the cups, and top with a walnut if desired.
Bake until cooked through and golden brown.
The BEST {No Sugar Added} Banana Muffins (adapted from Bob Ewing‘s recipe)
4 large ripe bananas
1 egg (we use a chia egg or flax egg)
1/3 cup of your favourite oil (we use olive or coconut)
1 teaspoon of pure vanilla (this vanilla is the BEST)
1 1/2 cups of whole wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt (completely optional – I’d choose to leave it out in the future if making these for littles)
1/2 cup of walnuts, crushed – plus more for topping, or chocolate chips (or a 1/4 cup of each)
Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with oil or using silicon baking cups.
If you’re using a flax or chia egg, mix 1 tablespoon of ground chia or flax seed with 3 tablespoons of warm water in a small bowl and allow it to sit for 5 or 10 minutes to thicken. Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky. In a separate bowl, mix the dry ingredients (save the walnuts and chocolate chips) well. Gently stir the dry ingredients into the wet ingredients. Fold in walnuts and/or chocolate chips if adding them. Fill the prepared muffin tin with the mixture and top each muffin with a whole walnut. Bake at 350 degrees for 20 minutes. Let cool.