Double Chocolate Coconut Muffins that are as healthy as they are decadent and delicious! Gluten-free, vegan and refined sugar-free!
Mix all the dry ingredients together in a large mixing bowl.
In a medium mixing bowl, mix the mashed bananas with the olive oil until combined, then the melted coconut oil and olive oil, and then whisk in the soaked chia seeds and milk.
Add the wet ingredients to the dry ones and mix with a spatula until combined and no clumps are left, then add the chocolate chips and gently fold in.
Evenly distribute the batter in 10 muffin cups. Bake at 375F for 28-30 minutes. Let cool 10 minutes before eating.
You can make 10-12 muffins with this recipe. Keep in an airtight container at room temperature or in the fridge for 3-4 days.