Chocolate Banana Muffins For Any Occasion

Chocolate Banana Muffins For Any Occasion

Banana muffins are a household classic. They are perfect for breakfast, a snack, after-workout pick-me-up, part of your lunch and dessert.

What if you add chocolate to them? 

Now I am talking, right? Chocolate banana muffins are the bomb times a hundred.

But what about your health and weight? No worries, these Chocolate Banana Muffins are made with only healthy and nutritious ingredients that you can indulge in even if you are super health-conscious. They are gluten-free and if you swap the egg for a flax egg or a half of an extra banana, they can be vegan too.

The best and the healthiest part of this recipe is our Cacao Bliss superfood powder. Cacao Bliss is delicious, healthy, certified organic, plant-based, vegan, nut-free, dairy-free and gluten-free. It's made with the highest quality of cacao infused with remedying superfoods, including turmeric, ginger, cinnamon, black pepper, Reishi, turkey tail and more.

It is full of antioxidants, low in sugar, diabetic friendly, can help to beat your cravings, improve your metabolism, aid your immune system, lower your stress levels, boost your energy and better your digestion.

Mixed with hot water, Cacao Bliss makes the perfect cup of hot chocolate. But as you can see, it is a perfect ingredient for baked goods, as well as raw goodies, other desserts, chocolate milk, chocolate smoothie, chocolate dips and other chocolate goodies.

I know you want it. Let’s get to the kitchen and make these bad boys today.

Chocolate Banana Muffin


  • 3 large, very ripe bananas
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/3 cup (79g) unsweetened applesauce
  • 1/2 cup (65g) almond flour/brown rice flour
  • 1/2 cup (63g) gluten free flour
  • 1/2 cup (42g) Cacao Bliss
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup (180g) dark chocolate chips (70% or higher), plus more for topping



  1. Preheat the oven to 375 degrees F.
  2. Line a muffin tin with baking cups. Set aside.
  3. In a large bowl, mash the bananas with a fork. Mash them very well - no big lumps. You should have about 1 1/2 cups.
  4. Stir in the sugar, egg and applesauce.
  5. Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients.
  6. Mix lightly to combine.
  7. Fold in chocolate chips.
  8. The batter will be slightly chunky. Do not overmix.
  9. Divide the batter between the 12 muffin cups - fill them all the way to the top.
  10. Bake for 18-20 minutes at 375 or until a toothpick inserted into the middle comes out clean.
  11. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.


Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months, thaw in the refrigerator and warm up to your liking.

You can enjoy these muffins for breakfast, snack, dessert or for any occasion you want to. They even work for holidays on your dessert tray. Slice them in half and top them with a thin layer of almond butter and some banana slices. It’s heaven on Earth!

How will you enjoy yours? Share it below and snap a photo tagging us on social media. We would love to see your Cacao Bliss-ed out happy faces.

And remember, we're in this together.

Kat Gál is a multi-passionate writer, world traveler, nomad, runner, and cat-person. She is a lifelong learner who lives outside of her comfort zones stretching her boundaries and discovering beauty around the world. She is a Certified Holistic Health and Life Coach who encourages others to embrace their unique authentic selves, follow their heart and find their own version of freedom in life.

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