These Gluten-Free Banana Muffins with Cacao Nibs are so moist and delicious! These are perfect for breakfast meal prepping!
I’ve been trying to do more meal prepping lately.
Mainly because life is just so busy that sometimes I don’t have time to sit down and eat. Especially in the morning when I’m trying to prepare my workload for the day and getting Gavin off to school.
So on Sundays I spend a little extra time cooking and baking quick meals that I can refrigerate. Then I can just grab and go when I’m hungry.
Most of the time I meal prep smoothies for breakfast, but I had a bunch of bananas that were getting really ripe so I thought – Hey why not make some banana muffins!
In a large bowl I added Bananas, Coconut Oil, Yogurt, Sugar, Eggs, and Vanilla Extract. Using a hand mixer I mixed it until the batter was smooth. I find using a hand mixer is so much easier and it gets a much better consistency.
Then I mixed in Flour, Baking Soda, Salt, Cacao Nibs.
Note: I used King Arthur Paleo Baking Flour (affiliate) but you can use your favorite 1-to-1 gluten free flour blend.
I sprayed the inside of the muffin tin with Coconut Oil because I think it adds a better flavor than any other cooking spray.
Then scooped the batter into each muffin cup and filled it 3/4 of the way full.
Baked it at 350 degrees for 20-25 minutes, and Boom! Now we have breakfast made for a few days!
My son was raving about these Banana Muffins, and let me tell ya, these days it’s hard to get any kind of feedback from my busy teenager. 🙂
If you try this Gluten-Free Banana Muffins with Cacao Nibs recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
PrintGluten-Free Banana Muffins with Cacao Nibs
These Gluten-Free Banana Muffins with Cacao Nibs are so moist and delicious! These are perfect for breakfast meal prepping!
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 3 large over ripe Bananas
- 1/4 cup melted Coconut Oil
- 1/4 cup Plain Greek Yogurt
- 1/4 cup + 2 Tbs Truvia White Sugar *see notes below if using regular sugar for conversion
- 2 large Eggs
- 1 tsp gluten free Vanilla Extract
- 1 cup King Arthur Paleo Baking Flour or you can use your favorite 1-to-1 gluten free flour blend
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 cup Cacao Nibs
- Coconut Spray for muffin pan
Instructions
- Preheat oven to 350 degrees
- In a large bowl add Bananas, Coconut Oil, Yogurt, Sugar, Eggs, and Vanilla Extract
- Using a hand mixer, mix on high until smooth
- Add in Flour, Baking Soda, Salt, and Cacao Nibs
- Stir until combined
- Spray 12 count muffin pan with Coconut Spray
- Scoop batter into each muffin cup and fill 3/4 full
- Bake 20-25 minutes
- Insert toothpick into the center of a few muffins to ensure doneness, if toothpick comes out dry then they are done
- Let cool and serve
- Enjoy!
Notes
- If using regular sugar convert to 3/4 cup.
- Note: These are not super sweet muffins, they have more of a naturally light sweet taste which I find perfect for breakfast.
- Cacao Nibs are not sweet but have more of a dark chocolate bitter flavor, you can substitute with regular chocolate chips if you want more sweetness.
Keywords: Gluten-Free Banana Muffins with Cacao Nibs, banana muffins, gluten free muffins, muffins, breakfast
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