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Double Chocolate Brownies

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Brownies are my current obsession. I just want to make all of the brownies all of the time! I regularly get that sweet/chocolate craving and lately I have been going straight to the cabinet to start experimenting! Dirtying as few things as possible is the priority as well so I am really getting into making batters for treats in the blender! This recipe is one of my most recent successes and was a hit with the whole family at the Father’s Day BBQ we had this year. These Double Chocolate Blender Muffins are like a brownie in a muffin tin.

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Double Chocolate Blender Muffins BigOven - Save recipe or add to grocery list Yum
Easy peasy chocolate blender muffins because yum!
Double Chocolate Blender Muffins
Prep Time 5 minutes
Cook Time 25 minutes
Servings
12 people
Ingredients
  • 1 ripe plantain
  • 2 eggs
  • 2/3 cup sugar
  • 2/3 cup water
  • 1/2 cup tapioca starch/flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2-1 cup chocolate chips
  • 1 tbsp gelatin
Prep Time 5 minutes
Cook Time 25 minutes
Servings
12 people
Ingredients
  • 1 ripe plantain
  • 2 eggs
  • 2/3 cup sugar
  • 2/3 cup water
  • 1/2 cup tapioca starch/flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2-1 cup chocolate chips
  • 1 tbsp gelatin
Double Chocolate Blender Muffins
Instructions
  1. Preheat oven to 350
  2. Put all ingredients except gelatin in the blender and blend until smooth
  3. Sprinkle gelatin in as the blender is going (if possible, otherwise just quickly blend as soon as you have added the gelatin)
  4. Make sure your batter is fully blended smooth
  5. Pour into greased muffin tins or nonstick muffin cups
  6. Bake for 25-30 minutes
  7. Let cool and enjoy!

I have found that the best way to ensure the recipe is ready to be shared on the blog (especially gluten free recipes) is by getting approval from my non gluten free people. My dad is one of the best people for this job and I know for a fact he enjoyed the muffins. A trick I have come up with is not disclosing any ingredients until the person has at least tried a bite, not including allergy situations, of course. The other perfect sign is our daughter directly telling us “put it on the blog!” I don’t know if she really understands what that means, but she is always so certain when she says it that we take it seriously. When a generally picky 6 year old is eager to have a recipe be shared with “the blog” or “spacebook” it has to count for something!

As you will notice, this recipe is using plantain. It is so versatile and easy to work with! I recommend using a very ripe, mostly yellow or black plantain for these dessert recipes, the riper it is the sweeter it will make your recipes! It is totally ok to use a plantain that has turned completely black on the outside and is pinkish on the inside. As long as it doesn’t smell like it has gone bad, you are usually fine. In our experience these can keep on the produce rack for up to 2-3 weeks after we have purchased them!

Expect to see more plantain recipes from us and as always give your suggestions for what recipes you want to see next. Remember to tag us in your photos and follow on Instagram, Pinterest and Twitter! Direct message us or #realfoodtoheal to be featured! Also check out our fan page on Facebook!