I say almost because these call for chocolate chips. If I had dark chocolate on hand I would have used that instead of chips and it would still be good. Actually, these would still be good without any chocolate.
I love baking though so made these with what I had on hand. I’ll add comments to the recipe as I go along.
1/3 cup coconut milk
1 tablespoons maple syrup (optional)
1 teaspoon salt
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup mashed ripe bananas (about 3 bananas)
1/2 cup dark chocolate chips, plus additional for sprinkling on tops of muffin (I used Enjoy Life dairy, nut and soy free mini chips. They do have some cane juice in them which is a no-no. Will try this recipe again with some more pure chocolate next time)
Preheat oven to 400. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract. Whisk to combine and set aside.
Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients. Whisk vigorously until no lumps remain. Stir in melted coconut oil until well combined. Fold in banana and chocolate chips until incorporated.
Using a large ice cream scoop, add one level scoop to each muffin cup. Sprinkle each muffin with a few additional chocolate chips. Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently. Once baked, cool for 10 minutes.