Chocolate Banana Muffins

5 from 3 votes

Chocolate Banana Muffins

These Double Chocolate Banana Muffins are so moist and decadent that you will never guess they’re also good for you. Oil-free and without refined flour, these healthy chocolate muffins are packed with banana flavors and fibers. Perfect for breakfast, as a snack or as a guilt-free treat.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: Gluten-free

Keyword: baking, banana, chocolate, oats

Servings: muffins

Ingredients

3 large bananas ripe
2 eggs
60 g (¼ cup) nut butter almond butter, cashew butter, peanut butter or sunflower seed butter
70 g (⅓ cup) coconut sugar sub with brown sugar or granulated sweetener of choice
1 tsp vanilla extract
⅙ tsp sea salt
150 g (1 ½ cup) oat flour sub with wholewheat flour or all purpose flour
50 g (1/2 cup) cocoa powder
2 tsp baking powder
50 g (½ cup) chocolate chips

Metric - US Customary

Instructions

Preheat oven to 350°F (180°C) and prepare a muffin mold with cupcake liners. Make sure you grease the liners to prevent muffins from sticking.
In a large mixing bowl mash three ripe bananas with a fork until completely smooth. Stir nut butter, eggs and vanilla extract into the banana mixture.
Add coconut sugar and salt. Stir the wet mixture with a whisk or fork for around two minutes, or until all is well combined.
Stir in oat flour (or preferred flour), cocoa powder and baking powder. Mix just until the batter reaches a smooth texture and is free of lumps, but do not overmix. Then fold through chocolate chips.
Fill ⅔ of each muffin liner with the batter, sprinkle with more chocolate chips and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.
Remove chocolate banana muffins from the oven and let cool over a baking rack for about 15 minutes.

Nutrition