This easy recipe for chocolate banana muffins is an excellent way to use up those ripe bananas on the counter. Muffins are a staple in our home, especially with an active toddler who loves to help. I love creating tasty recipes that are easy to put together and that he will enjoy when they are finished.
Healthy Snacks for Toddlers
Muffins, especially these chocolate banana muffins, make an excellent grab and go treat during the day. It takes about 10 minutes to whip up and another 20 minutes in the oven baking while you finish breakfast.
The best part is, they are refined sugar free and sweetened with coconut sugar and banana. Coconut sugar is my preferred choice for sweetener over white, refined sugar.
Coconut sugar is a type of sweetener made from coconut palm sap. It has a slightly lower glycemic index score than refined sugars. It also contains inulin. Inulin has the ability to stimulate the growth of good bacteria similar to those found in probiotic supplements. Inulin can also reduce the absorption of glucose & help keep glucose levels in check.
Of course we always consume sugar in moderation. However for a sweet treat and alternative to cane sugar, coconut sugar is a winner in my book.
Simple Recipes Kids Can Make
This recipe is super simple to follow and is a basic combination of measuring and mixing. My son is two and he doesn’t quite whip up a batch of muffins solo just yet. With the help of our learning tower and little patience we can do it together. This recipe is a simple way for us to learn how to count (5, 1/4 cups = 1 1/4 cups) and work on those hand making skills together.
Chocolate Banana Muffins
- 1 1/4 C Bob’s Red Mill Paleo Flour or your choice Gluten Free Flour Blend
- 1/2 C Cacao Powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 C Organic Coconut Sugar
- ⅓ C melted organic Coconut oil
- 3 over ripe bananas
- 1 teaspoon apple cider vinegar
- 1/2 C water
- Preheat the oven to 350˚ F
- Whisk together all of the dry ingredients until combined. Make sure the coconut sugar is not in clumps.
- In a separate bowl, mix together all of the wet ingredients. I find it easier to first mash the banana very well and then add in the other ingredients.
- When your wet ingredients are combined, add them to the dry ingredients bowl. Mix together until the mixture is combined well with few clumps (you will naturally have clumps from the banana)
- Line your muffin tin with cups or use a silicone muffin mold.
- Bake 20-25 minutes, until a butter knife inserted comes out clean without any batter.