Gluten-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!
Ingredients
- 3 large over ripe Bananas
- ¼ cup melted Coconut Oil
- ¼ cup Plain Greek Yogurt
- ¼ cup + 2 Tbs Truvia White Sugar *see notes below if using regular sugar for conversion
- 2 large Eggs
- 1 teaspoon 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 teaspoon Baking Soda
- ¼ teaspoon Sea Salt
- ¼ 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 ¾ 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 ¾ 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.
Nutrition
Calories: 141kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 152mgPotassium: 122mgFiber: 2gSugar: 8gVitamin A: 59IUVitamin C: 3mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!