These muffins are a great snack! The flavor combo of banana, chocolate and almond butter is perfect. You can have a fresh batch of these banana chocolate chunk muffins in 30 minutes, trust me they are worth the wait!
Don’t have the specific ingredients required? No problem. Substitutions can easily be made for ingredients you have in the pantry, coconut flour for your favorite flour on hand or almond butter for peanut butter.
Banana-Chocolate Chunk Muffins Recipe
Banana-Chocolate Chunk Muffins Ingredients:
- 2 large ripe bananas, mashed
- ¾ c. natural almond butter
- ¼ c. real maple syrup
- 1 large egg
- 1 t. vanilla extract
- 1 T. coconut flour
- ¼ t. baking soda
- ¼ t. salt
- 1 3-oz. bar unsweetened baking chocolate, chopped into small chunks
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Muffin pan – if you don’t want to use liners for this recipe I recommend silicone muffin cups.
- Whisk – I love the heavier metal whisks, they’re great for everything from eggs to gravies.
- Prep Bowl – I use my prep bowl for everything from collecting kitchen scraps to prep work.
Banana-Chocolate Chunk Muffins Directions:
- Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
- In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
- Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.
- Divide the batter between the 8 muffin cups and place in the preheated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.
- Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!
We hope that this banana chocolate chunk muffin recipe will become one of your favorites. I like to make a double batch on the weekends so we have snacks for the week. A little meal prep helps us eat healthier and avoid junk food throughout the week.
- 2 large ripe bananas, mashed
- ¾ c. natural almond butter
- ¼ c. real maple syrup
- 1 large egg
- 1 t. vanilla extract
- 1 T. coconut flour
- ¼ t. baking soda
- ¼ t. salt1
- 3-oz. bar unsweetened baking chocolate, chopped into small chunks
- Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
- In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
- Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.
- Divide the batter between the 8 muffin cups and place in the preheated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.
- Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!
