These moist and tender muffins are naturally sweetened with nothing but roasted banana purée and coconut flakes, and a hefty helping of dark chocolate chunks adds something luscious to every bite. If you're looking for something to beat those chocolate cravings that's also healthy, gluten-free, added-sugar-free, and dairy-free, these muffins are calling your name!
*You can use store-bought oat flour, or make your own (instructions here). If using a food-processor to grind your oats, I recommend sifting the oat flour to remove any coarse bits before using.
**To make small coconut flakes, pulse regular coconut flakes in a food processor until pieces are pea-size.
***To make roasted banana purée, place unpeeled bananas on a foil-lined baking sheet and bake in a 350ºF oven for about 20 minutes, until skins are very dark brown and bananas are fragrant. Allow to cool for 10-15 minutes, and then remove skins and purée bananas and juices using an immersion or regular blender. (Start with about 5-6 bananas, depending on size, but be sure to measure puree before adding to batter).
****If using canned coconut milk, whisk until smooth before measuring and adding to batter.
*****When you chop chocolate, you tend to wind up with a lot of fine flakes in addition to larger pieces. For these muffins, I highly recommend that you use only the large pieces and save the fine bits for the tops of the muffins or another use. This way, you'll end up with nice big chunks of chocolate in your muffins.
This recipe is gluten-free if made with certified gluten-free oats/oat flour and dairy-free if made with coconut milk and dairy-free chocolate.