Whenever I have overripe nanners, this is what I make. Introducing my favorite ever moist chocolate banana muffins with almond and oat flour, lightly sweetened with maple syrup. I’m obsessed with them crumbled over yogurt for an afternoon snack. My kiddos adore them, too! Gluten-free and dairy-free.
If you spent a month at my house you’d see these babies on regular rotation. Why?
Because a) they satisfy my mega chocolate cravings, b) they’re made with good-for-ya ingredients and lower in sugar than most and c) they last forever in the fridge. The texture is beyond. Flawless, I tell you!
It’s my super moist gluten free banana muffins but make it chocolate. My moist and rich chocolate banana bread but make it muffins.
These are, dare I say, my dream muffin?
The low down on ingredients
- Almond and oat flour: If you’ve been hangin’ around these parts for a while, you know this is the healthy flour combo I use most often because it creates the most stellar texture and makes everything taste like cake. I buy almond flour at Costco.
- Cocoa powder: What makes them chocolate! We’re using regular unsweetened baking cocoa or you can use cacao powder like I often do.
- Bananas: The riper the better, just like all my healthy banana recipes!
- Maple syrup: My preferred unrefined liquid sweetener. Don’t be tempted to do less…this is the perfect amount to balance out the bitter cocoa.
- Eggs: For rise and binding. I have made this with flax eggs to make them vegan and they taste great, they just don’t turn out as tall and are a little crumbly. Or you can make my vegan chocolate banana muffins.
- Vanilla and salt: Key for depth and flavor.
- Chocolate chips: Not only for more chocolate flavor and sweetness, but also for amazing contrasting texture once these are in the fridge. Don’t skip them!
Let’s make ’em!
Whisk the wet ingredients (or whiz in the blender).
Whisk dry ingredients in a large bowl.
Add wet ingredients to dry and mix with a wooden spoon. Fold in chocolate chips.
Spoon mixture evenly into muffin tin. Bake for 24 minutes.
Cool and devour!
Storage
You can keep them on the counter for up to 3 days. These last a while in the fridge, a week or more! They freeze amazingly well, too.
My top tip
Be sure to really pack in the almond flour to get the right texture. I always weigh it because I actually think it’s easier!
I hope you’re as obsessed with this recipe as I am!
Hey you! I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Nourishing Rich Chocolate Banana Muffins
-
Prep Time:
10 minutes -
Cook Time:
24 minutes -
Total Time:
34 minutes -
Yield:
12 muffins 1x -
Category:
Dessert -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Whenever I have overripe bananas, this is what I make. Introducing my favorite ever chocolate banana muffins with almond and oat flour and lightly sweetened with maple syrup. My kiddos adore them, too! Gluten-free and dairy-free.
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Grease a muffin tin with cooking spray (I like to line with paper liners and spray those too).
- Place bananas, eggs, maple syrup, oil and vanilla in a medium mixing bowl and whisk until smooth (or you can blend in a blender or Nutribullet until smooth.)
- Place almond flour, oat flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl, stirring to combine.
- Add wet ingredients and mix with a wooden spoon just until smooth. Fold in chocolate chips.
- Using a ¼ measuring cup, spoon mixture evenly into muffin tin. Top with additional chocolate chips if you’re feeling fancy. Bake for about 24 minutes, or until a knife comes out clean. Allow muffins to cool in pan for 15 minutes before removing and transferring to a wire rack to cool.
