Banana Chocolate Chunk Muffins
Soft, naturally sweet banana muffins made with almond butter and studded with rich chocolate chunks. These muffins are quick to mix, lightly sweetened, and perfect for breakfast, snacks, or a healthier dessert.
Equipment
- Mixing bowl
- Whisk
- Muffin tin
- paper liners
Ingredients
- 2 very ripe bananas, mashed until smooth
- ¾ cup natural almond butter
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking soda
- 3 ounces unsweetened baking chocolate, chopped into small chunks
Instructions
- Prepare the Oven and PanPreheat the oven to 350°F. Line 8 cups of a standard muffin tin with paper liners.
- Mix the Wet IngredientsIn a large bowl, whisk together the mashed bananas, almond butter, maple syrup, egg, and vanilla until smooth and well combined.
- Add the Dry IngredientsSprinkle in the coconut flour, baking soda, and salt. Stir gently until the batter is uniform.
- Fold in the ChocolateAdd the chopped chocolate and fold just until evenly distributed.
- Bake the MuffinsDivide the batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes, or until the muffins are puffed and a toothpick inserted into the center comes out clean.
- Cool and ServeLet the muffins cool in the pan for 10 to 15 minutes before removing. Serve warm or at room temperature.
Notes
Pro Tips & Variations
- Use very ripe bananas for the best sweetness and moisture.
- Dark chocolate chips can replace baking chocolate if desired.
- Add chopped walnuts or pecans for crunch.
- These muffins are naturally gluten free, but always check ingredient labels if needed.
- Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.