The best muffin I've had in years. and my blood sugar didn't even spike, Thank you! –Janet W.
The key to baking and eating and enjoying desserts while still manage blood sugar levels is a recipe with balanced ingredients.
I started baking before I was diagnosed with diabetes as a teenager, and I still love to recreate healthier versions of my favorite desserts. Chocolate ranks the highest for me. And when I use almond flour and low glycemic substitutes, include protein and healthy fat in recipes, I can keep blood sugar (and mood) stable – while reducing inflammation.
I offer many recipes just like this one to my clients managing diabetes and who want food to be easy and delicious.
That’s important because…
Diabetes burnout is affecting women around the world something fierce right now.
Mental health. Physical health. The anxiety, the depression, the blahs.
Lift yourself out of it with my FREE 5-days of Balanced Meals Made Easy. (This chocolate banana muffins are part of the official guide, with recipes and how to build balanced meals. It’s so good I had to share – and it totally works with the Balanced Meals Made Easy experience.).
It’s going to taste good. You’re going to feel like a rockstar.
Melissa's Chocolate Banana Muffins
(Print or save the recipe ⬇️)
Makes 12 muffins - Prep and cook time - 35 minutes
1/4 cup Butter
1/2 cup Coconut Sugar
1 tsp Vanilla Extract
3 Banana (Mashed)
1 cup Almond Flour
1/2 cup Ground Flax Seed
1/2 cup Vanilla Protein Powder (chocolate protein powder is an option)
1/2 cup Cocoa Powder
1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Sea Salt
3/4 cup Dark Chocolate Chips (Optional)
Preheat oven to 400 degrees F and line a standard 12 cup nonstick muffin tin with paper liners.
In a large bowl, stir together sugar, butter, eggs, and vanilla. Whisk in mashed bananas. Add in flour, cocoa powder, flax seeds, protein powder, baking powder, baking soda, cinnamon, and salt.
Combine together. Gently stir in dark chocolate chunks. Scoop batter evenly into prepared muffin tin. You should get 12 muffins.
Bake at 400' degrees F for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from pan and let sit to cool.
Store in frigerated to maintain freshness. Enjoy!
Nutritional info per muffin:
Save time and a chance to have yummy muffin's whenever you want, simply double your batch and store in the freezer for later.
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