I admit it, I’m a bit of a sugar junkie. But I’m in the process of reforming, and it’s going pretty well. I’ve managed to give up my sweet iced tea, ice cream, cookies, and a lot of other not-so-healthy stuff I used to snack on daily. Well, I shouldn’t say “give up” because I do treat myself once in a while, but I have replaced those things with a lot of fresh fruit and good old-fashioned water. But sometimes it’s hard! I need a sugar fix, and my stomach won’t accept anything less. So thank goodness I stumbled upon these Healthy Banana Chocolate Chip Muffins. There is literally no sugar in the recipe, not even artificial sweetener. I’ll give you a second to let that sink in because it blew my mind.
Chocolate chip muffins to the rescue— you’ve gotta try these no added sugar Healthy Chocolate Chip Banana Muffins. These easy Coconut Flour Banana Muffins are gluten free! Plus coconut flour recipes for keto, vegan, paleo, and mini muffins too!
At 11 ingredients, this is a baking recipe I can get down with. It’s not a ton of stuff, and the instructions look straightforward enough. And as usual, I had a few things on hand like coconut oil, vanilla extract, baking soda, salt, and cocoa powder. I even had some eggs and unsweetened vanilla almond milk in the refrigerator.
That left me with a fairly short shopping list of one banana, chocolate chips, coconut flour, and peanut powder. The banana was easy, and so were the chocolate chips. I even went for sugar-free dark chocolate chips. I thought coconut flour might be difficult to find, but Whole Foods had it.
They also had peanut powder, which really surprised me. It’s literally powdered peanut butter. What?! I’ve never heard of such a thing, but it makes sense in this recipe. Powder would be much easier to mix into the batter than a glob of peanut butter. Oh, and it has waaaaay less calories than regular peanut butter. We’re talking 60 calories versus 190 per two-tablespoon serving. I hope it tastes as good!
There are only six steps to this recipe, and one of those is preheating the oven and spraying a muffin pan with cooking spray. I love it! It listed 23 minutes total time, but I wasn’t that quick. Here’s how my time was spent:
- 19 minutes to prep
- 20 minutes to cook
- 39 minutes total
Following the instructions was very easy, and I didn’t have any trouble mixing up the muffins. I even remembered that this recipe only makes 10 muffins, so I didn’t try to fill the entire pan. Still, the prep work and cooking both took longer than expected.
It took me 14 minutes to get the batter mixed and in the pan. The other five minutes was spent mixing up a triple batch of powdered peanut butter in my mini-prep. I added a dollop to each muffin and topped it with some extra chocolate chips.
Then it was into the oven to bake. The toothpick test failed after 15 minutes, but it passed after 20. One thing I did notice was the powdered peanut butter didn’t melt. It looked the same as when I put it into the oven, and I assume that’s because it has much less fat and oil. I was mildly disappointed at that, but it’s really not a big deal as long as it tastes good!