Grain Free Chocolate Banana Muffins

Chocolate and bananas are meant to go together! These soft, protein-rich, grain free chocolate banana muffins are full of that irresistible chocolaty banana flavor. They’re super easy to make in the blender and they’re freezer friendly too!

Bananas on their own are not my favorite. But pair them with CHOCOLATE and count me in! I love, LOVE, love chocolate banana goodness! Everything from chocolate covered frozen banana bites, to chocolate banana smoothies, to chocolate banana cake {with chocolate frosting of course}, to chocolate banana ice cream, to chocolate swirl banana bread. You get the picture.

I grew up loving banana bread, sliced warm from the oven and slathered with butter. So yummy! It’s still a favorite and I love making it for my family. But CHOCOLATE … honestly, I almost always add chocolate to banana bread in some form now, either swirled in or with chocolate chips. Because CHOCOLATE.

I truly love making grain free banana bread on the weekends, but when it comes to the rest of the week, I’d much rather make grain free chocolate banana muffins. It’s SO much quicker and easier to make muffins! I make these tasty protein-packed, grain free chocolate banana muffins for my family at least 3 times a month.

How to Make Protein Packed Nourishing Muffins

Muffins have to meet several requirements for me. They need to be soft or have a higher moisture content, they need to be protein-rich and they need to be filling. Of course they need to be flavor packed too and it’s always nice if they’re bigger muffins with beautiful cracked muffin tops.

These grain free chocolate banana muffins are packed with protein from one of my favorite superfood ingredients – grass-fed collagen. Collagen is the most abundant protein in the human body and plays a key role in numerous bodily functions (source). I love using collagen in baked goods like cookies, coffee cake, cobblers and more. It helps add the most wonderful soft texture to baked goods.

What are the Benefits of Collagen

• Improve Skin Health
• Promote Younger, Firmer Skin
• Support Joint Health
• Improve Gut Function and Digestion
• Keep Excess Inflammation in Check
• Build and Restore Muscle
• Support a Healthy Metabolism
• Keep Appetite in Check
• Promote Healthy Brain Function
• Promote Deeper Sleep

When I support a product or company on my blog, it has to fit my standards for health, quality and sourcing. I only recommend using quality grass-fed collagen. Knowing the source and where the collagen comes from is very important to me.

Quality is always my first priority, but my favorite brand also just happens to have an awesome price point. Their collagen is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, high protein {97%}, tasteless, dissolves in liquid, and is 100% hydrolyzed.

BONUS: I have a 10% OFF collagen coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

I also use my favorite gluten free and grain free flour, cassava flour for these grain free chocolate banana muffins. It’s very similar to regular white flour with the bonus of being a resistant starch when eaten cool {resistant starch = prebiotics that feed probiotics + supports digestion and the gut}.

Cassava flour is not tapioca flour. Cassava is 100% Yuca, a root vegetable. Cassava flour is a whole food; the entire root, minus the peel. I only recommend this cassava flour. It is the highest quality cassava flour available.

How to Make Blender Grain Free Chocolate Banana Muffins

Muffins are usually pretty easy to make, but whipping up a batch of muffins in the blender takes so little time! It’s super easy and fast!

All you have to do is throw all the ingredients into the blender, blend it up until it’s all combined and voilà, you have batter! No mixing bowls, no mixers and no spatulas needed!

Then all you have to do is pour the batter into a lined muffin pan. Super easy and it can be done is so little time. The huge bonus in my opinion is you only have the blender to clean afterwards and if you have a high powered blender, it practically cleans itself with a drop of soap and some water blended up.

These healthy grain free chocolate banana muffins are so easy to make and will leave you grabbing for a second muffin.

So get your blender out, grab yourself some bananas and some organic cocoa and get to work. Before you know it your kitchen will have an amazing chocolate aroma and you’ll be enjoying some warm chocolate banana muffins.

Grain Free Chocolate Banana Muffins

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Grain Free Chocolate Banana Muffins

Author Emily Sunwell-Vidaurri ~

Chocolate and bananas are meant to go together! These soft, protein-rich, grain free chocolate banana muffins are full of that irresistible chocolaty banana flavor. They're super easy to make in the blender and they're freezer friendly too!

Ingredients

• 1/2 cup grass-fed butter or ghee, melted {for a non-dairy oil my preference is avocado oil}
• 3 ripe medium organic bananas, broken into thirds
• 1 cup Otto's cassava flour
• 1/2 cup maple sugar
• 1/4 cup organic cocoa powder
• 1/4 cup hydrolyzed grass-fed collagen
• 1 teaspoon baking soda
• 1/2 teaspoon Celtic sea salt
• 2 pastured or organic eggs, room temperature
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Line muffin pan with muffin wrappers pan and set aside.
2. In a blender, in this order - add melted butter or ghee, banana pieces, cassava flour, maple sugar, cocoa, collagen, baking soda, salt, eggs and vanilla. Place lid on blender and blend just until combined, no need to over mix - just make sure it's fully combined, scraping down the edges if necessary.
3. Evenly pour batter into lined muffin pan and bake for 18 minutes or until muffins have cracked tops and a toothpick inserted into the middle comes out with a few moist crumbs. Cool in the pan for 5 minutes before removing muffins and transferring to a wire cooling rack.

Notes

• YOU WILL NEED: Blender, Muffin Pan, Muffin Wrappers
• Hydrolyzed collagen is important in the recipe. Not only does it add nutrition and protein, it also helps add a really lovely "soft" texture to the muffins. It cannot be swapped with grass-fed gelatin - while both gelatin and collagen provide the same health benefits, they are not interchangeable in this recipe. I've linked to my favorite collagen brand in the ingredients - I love the company, the quality and the price point is the best I have found. It's also the brand that my family uses daily for health purposes.
• It's super important to use ripe bananas. Ripe bananas play a huge role in the texture {moisture content} and flavor of these chocolate banana muffins.
• Storage: Keeps well at room temperature for 1 day or in the refrigerator for 2 days in an airtight container. My preference is storing them in an airtight container in the freezer. These muffins do really well in the freezer, I like to make double batches and store them in the freezer. Frozen muffins are great for school lunches {I just add a frozen one to the lunch box, it's thawed and ready to eat by lunch time}, quick mornings or quick snacks - grab the amount you want to eat and stick them in your refrigerator over night, place thawed muffins in the oven at 325 degrees F to reheat until warmed through.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats too. Come follow along. 

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