Dr Ekberg's Healthy Chocolate Muffins

Dr Ekberg's Chocolate Muffins

Moist healthy muffins that taste like... Heaven. 

Gluten free, Dairy free, Sugar free, Nightshade free

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins

Serves: 12-16


  • 3 very ripe bananas
  • 6 dried dates, pitted
  • 4 eggs
  • 1/3 cup Coconut Oil, melted (Costco)
  • 2 tablespoons maple syrup (Grade B at Trader Joes)
  • 5 heaping tablespoons coconut flour (DeKalb Farmers Market)
  • 2 tablespoons unsweetened cocoa powder (Trader Joes)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • sprinkle of cinnamon
  • pinch of salt


  • 1 cup pecans nuts, chopped
  • 2 heaping tablespoons cashew flour (Trader Joes)
  • 2 1/2 tablespoons maple syrup (Grade B at Trader Joes)
  • sprinkle of cinnamon
  • pinch of salt


  1. Preheat oven to 350 degrees.
  2. Use a food processor for fast and easy mixing (blender will work if you don't have a food processor)
  3. Chop topping Peacans first and set aside in medium size bowl (pulse in food processer until they are tiny)
  4. In your food processor, puree bananas and dried dates for about two minutes so the dates can break up completely.
  5. Add in eggs, coconut oil, and maple syrup and puree.
  6. Add in the coconut flour and puree
  7. Add in the cocoa Powder and puree.
  8. Add in the baking soda, powder, cinnamon and salt and puree
  9. Now to the topping
  10. In medium size bowl that has the pecans mix all the rest of the topping ingredients
  11. Line your muffin tin with paper muffin liners
  12. It should make 12 muffins if you over fill and 16 if you put about 1 1/2-2 tablespoons per muffin liner. You want to leave room for the topping
  13. Add a heaping tablespoon of topping on each muffin and spread out around the muffin.
  14. Place in oven and cook for 30-40 minutes. 
  15. Enjoy