Beware. These Double Chocolate Blender Muffins are addicting! Partly, because they couldn’t be easier to make! They’re basically a brownie in a little muffin form and come together so quickly! You don’t even need a blender if you’ve got some muscles handy! They’re filled with good-for-you ingredients, have no refined sugars, dairy, or gluten! They’re treat you can feel good about eating! …As long as you don’t eat the whole batch in one day! 😉 They’re pretty tasty though…so I wouldn’t blame you!

These are made with plantains. They look like a large banana. Unripe plantains are green. They’re very firm and starchy. Cooking with them is a lot like cooking with potatoes. They can be a pain to peel, so if you aren’t familiar. Youtube it! There are a bunch of videos that easily explain how to do it! That’s how I learned!

When a plantain is ripe, it becomes a bit sweeter and less starchy. These are the ones used for this recipe. However, they are not as soft as a ripe banana. Therefore, blending them up makes things easier. If you don’t have a blender handy, just mash them up until there are no clumps left. They’ll still turn out delicious!

Print Recipe

Double Chocolate Blender Muffins

Course

Breakfast, Dessert

Prep Time

5 minutes

Cook Time

15-18 minutes

Servings

muffins

Ingredients

• 1 Plantain - ripe
• 1 Egg
• 1 tsp Vanilla Extract
• 1 tbsp Ghee or Grass-fed butter melted
• 1/4 cup Nut butter I used creamy Almond butter
• 1/3 cup Cocoa Powder
• 1/2 cup Coconut sugar Sub honey or maple syrup
• 2 tbsp Arrowroot powder
• 3 tbsp Coconut flour
• 1/2 tsp Baking Soda See recipe note*
• 1/4 tsp Pink salt optional
• 1/2 cup Dairy-free Chocolate chips

Course Breakfast, Dessert Prep Time 5 minutes Cook Time 15-18 minutes Servings muffins Ingredients 1 Plantain - ripe 1 Egg 1 tsp Vanilla Extract 1 tbsp Ghee or Grass-fed butter melted 1/4 cup Nut butter I used creamy Almond butter 1/3 cup Cocoa Powder 1/2 cup Coconut sugar Sub honey or maple syrup 2 tbsp Arrowroot powder 3 tbsp Coconut flour 1/2 tsp Baking Soda See recipe note* 1/4 tsp Pink salt optional 1/2 cup Dairy-free Chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. To a blender, add all of the ingredients, except for the chocolate chips.
3. Blend until smooth.
4. Add in chocolate chips and pulse - just to combine.
5. To a cupcake pan, add about 1/4-1/3 cup of batter (depending on choice/size of pan) to each opening.
6. Bake for 15-18 minutes or until the center of the muffins are done. Test the inside with a toothpick - if it comes out clean after inserting in the center, it's done!

Recipe Notes

*I tried this without the baking soda and my husband still loved them! They're more dense, moist, and brownie-like. Either way, you can't go wrong!