Double Chocolate Banana Muffins {with Almond Flour}
Chocolate Banana Muffins that are fluffy and moist. Sweetened by ripe bananas and a touch of coconut sugar, packed with dark chocolate chips, your whole family will love them.
Servings: 12
Calories: 233kcal
Equipment
- Organic Chocolate Bar Variety Pack
Ingredients
- 3 ripe bananas ~1 ¼ cup mashed
- 2 large eggs room temp
- 2 cups almond flour packed
- ½ cup cacao powder
- ¼ cup coconut sugar
- 1 tsp baking soda
- ½ tsp baking powder
- Pinch of salt
Fold-ins
- ¾ cup Chocolate chips or chopped chocolate bars *
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl, mash the ripe bananas using a fork or a hand mixer.
- Then, add eggs to the bananas and whisk them together.
- In a separate bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt. Make sure there are no lumps left. Sift if needed.
- Then, gently combine the dry ingredients into the banana and egg mixture using a spatula. Make sure not to over mix the batter.
- Fold in the chocolate chips into the batter.
- Scoop the batter into a lined muffin tin, using a cookie scoop or a small ladle. Fill about closeto the top.
- Lastly, sprinkle the muffins with extra chocolate chips.
- Bake 18 - 20 minutes or until a tooth pick come out clean when inserted in the middle.
Notes
- To make these muffins vegan substitute for flax "eggs". Mix 2 tbsp ground flax seeds with 4 tbsp water. Let it sit for a few minutes to gel up before mixing with the other ingredients.
- For low carb option: substitute coconut sugar with a keto friendly granular sugar.
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 32mg | Sodium: 103mg | Fiber: 5g | Sugar: 12g