I’ll just say it right now: my older son is the pickiest eater these days. He has a variety of foods that he loves and/or will tolerate but when it comes to eating new foods he’s just not in love with trying it. While most of the time we can coerce him into at least taking a taste I’ve found that I need to get creative with wholesome ingredients to make food more inviting.
Enter muffins packed with chocolate.
I feel like any mom should be able to put on her resume “marketing specialist” because when it comes to getting kids to eat well that’s what you have to do – market the heck out of some food!
This no sugar added banana bread has been raking in the website hits lately, and it helped remind me of just how sweet bananas are. Here is exactly what I did to make these muffins: I opened my fridge and pantry, threw a bunch of stuff into a blender, mixed in some chocolate chips and baked ’em off. When they tasted good (and my kids + husband ate them all in one day) I made a second batch, really measuring out ingredients this time. Perfection!
These muffins are packed with protein and fiber from the almond flour and coconut flour, not to mention the eggs. Coconut oil has all of its own benefits, and the bananas are, well, bananas. The only added sugar would be from the chocolate chips, but if you’re making these for you go ahead and chop up some super high cacao chocolate instead. Toss a pinch of cinnamon in there too while you’re at it – go crazy!
The point is these muffins are fantastic in flavor, texture, and actually pretty healthy. I think I’ll be making a pumpkin version in the fall, and definitely serving these up for a breakfast option when school starts!
NO SUGAR ADDED GRAIN-FREE BANANA CHOCOLATE CHIP MUFFINS
Makes 9 muffins
- 3 overripe bananas (keeps it sweet without additional sugar)
- 2 eggs
- 1/3 cup coconut oil
- 3/4 cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- pinch of salt
- 1/4 cup mini chocolate chips
- Preheat oven to 400.
- Line a muffin pan with muffin cups (I prefer using the foil ones because I don’t have to spray them with nonstick spray for easy removal. Paper ones should be sprayed or greased somehow).
- Combine everything but the chocolate chips in a blender or food processor and blend until completely smooth.
- Stir in the chocolate chips.
- Pour into the prepared muffin cups, about 3/4 of the way full.
- Bake at 400 for 20-25 minutes until a toothpick inserted comes out clean. I baked mine for about 23 minutes; they were pretty brown on top but I ended up really liking that as it brought out the toasty-nutty flavor of the almond flour.
- Let them cool slightly and enjoy!
- Store in the fridge