Chocolate Banana Muffins

Recipes   Gluten Free     Paleo    


  • 1¼ cups almond flour
  • ½ cup unsweetened natural cocoa powder
  • ¼ cup arrowroot starch
  • 1½ tsp double acting baking powder
  • ¼ tsp salt
  • ½ cup mashed banana
  • ½ cup Swerve Granular
  • ¼ cup melted coconut oil
  • 3 eggs
  • 2 tsp vanilla extract


  1. Preheat your oven to 375 degrees Fahrenheit and line a cupcake pan with 9 parchment paper liners.
  2. In a medium-sized bowl, whisk together the almond meal, cocoa powder, starch, baking powder, and salt.
  3. In a large bowl, whisk together the mashed bananas, Swerve Granular, and melted coconut oil. Whisk in the eggs and vanilla extract.
  4. Gently add the dry ingredients into the wet ingredients. Mix until well combined.
  5. Scoop the batter into the cupcake liners. Bake for 18 minutes, or until the surface of the cupcakes spring back when tapped. Let cool completely. Serve and enjoy!
Product Packaging1 1
Nutrition Facts

Serving Size 1

Servings 9

Calories 200
Total Fat 15g
Total Saturated Fat 7g
Cholesterol 60mg
Sodium 80mg
Total Carbs 22g
Dietary Fiber 4g
Sugars 3g
Swerve 11g
Protein 6g
Net Carbs: 7g