Coconut Cream Chocolate Topped Banana Muffins. Paleo & Gluten Free recipe.
I feel like we’ve all been there.
You know, there? That moment where everything was so right and wonderful with the world – until you had a bite of a dry, hard-as-rocks muffin that made you feel like to swallow it, would probably mean the end of your life?
Maybe I’m being a little sinister here but now, it takes some real life, hardcore evaluations whenever I’m set to buy muffins. I can’t take the risk. I’ve got such a great life ahead of me and all these plans: I could never be the girl who died of a rock muffin in the headlines. Not a way to go, at all.
Thankfully, I’ve taken it a step further to make my own muffins and I tell you, these muffins have given me some serious peace of mind. So preciously moist and so tenderly sweet, like individually-sized pieces of banana bread. The coconut cream & chocolate topping makes this more of a treat than say, a breakfast but hey, who says you can’t have treats for breakfast?
This recipe is super easy, the muffins are done in under 30 minutes and they will last you the week! Bananas are always good for you and using the nutritious coconut flour makes this all the more healthy.
I used to use Tiana Coconut Flour but I found it to be a little dense, now I use Biona Organic Coconut Flour and I tell you, it has made a serious difference to my baked goods. Coupled with the Tapioca Flour I use, they ALWAYS come out light. If you’re feeling a little frisky, you could skip the chocolate topping for one that you might like instead – it’s all about what works for you.
I don’t know if you can tell; I actually didn’t know what I was doing when I topped these. I am quite far from a baker let alone a decorator, so I had no idea how one would normally decorate muffins. When I thought about it, muffins don’t really get decorated, they’re kind of boring actually – especially banana ones. So, in a little bit of a desperate madness, I put a dollop of the melted chocolate and sprinkled it with desiccated coconut. Just like a little child, LOL.
Decadent, yes I know. Ha, I do hope you enjoy these awesome little things.
To make these, I just put everything in my blender (liquids first) and scooped them into my muffin liners. Make sure you store these muffins well! I have found the best way to keep them moist is to put them in an airtight container – with a paper towel covering the bottom and the top, just underneath the lid. I don’t know why but it really does work.
- 4 Eggs
- 2 tablespoons of Coconut Oil (melted)
- 2 tablespoons of Almond Butter
- 6 Dates (soaked for 10-15 minutes if using low powered blender)
- 4 Bananas
- 6 tablespoons of Coconut Flour
- 2 tablespoons of Tapioca Flour
- 6 teaspoons grinds of a Vanilla Pod Grinder (or 1-2 of vanilla extract)
- 1/2 teaspoon of Cinnamon
- 1/2 teaspoon of Nutmeg
- 1 teaspoon of Baking Soda
- 1 teaspoon of Baking Powder
- Sea Salt (can be more as needed)
- 1/4 cup of Coconut Cream Concentrate
- 1/4 cup of melted Organic Chocolate (at least 70% cacao)
- Desiccated coconut to sprinkle
- Preheat your oven to 175°C (350°F).
- Using your blender, add in the ingredients in this order: eggs, coconut oil, almond butter, dates, bananas.. then followed by everything else. If your blender is not at all strong, you might find it easier to blend these first five ingredients and then use a mixing bowl to incorporate the rest. Whatever works to bring you a smooth consistency at the end.
- Pour or scoop your mixture into 12 muffin liners or a 12 hole muffin tin. Fill them only halfway first and if you have some mixture left you can add a little more. This is to ensure it won’t overflow while baking.
- Bake for 20-25 minutes until they are brown. You can insert a toothpick by 22 minutes, if it comes out clean, you are good to go.
- To make the chocolate frosting, all you need to do is mix your chocolate and coconut cream together. Wait for the muffins to cool to about room temperature before you top.
- Once you have topped and sprinkled muffins, you can eat them straight away or keep them in the fridge for a further 10 minutes to let the chocolate harden.