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–+ servings

Chocolate Almond Banana Muffins

Olivia Daly
These simple healthier chocolate almond banana muffins are gluten free and made with almond flour. Super moist and fudgy for an easy breakfast or snack.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Dessert, Snack
Servings 12

Ingredients
  

  • 3 ripe bananas (~400g skin on, ~250g peeled)
  • 3 large eggs
  • 1/3 cup (60g) brown sugar packed
  • 1 tsp almond extract (vanilla extract if you don't have almond)
  • 2 cups (200g) almond flour
  • 1/2 cup (50g) cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (40g) semi sweet chocolate chips

Instructions
 

  • Preheat oven to 425℉. Line or spray 12 muffin tins.
  • In a large mixing bowl, mash your bananas. Add in eggs, brown sugar and almond extract. Whisk until well combined.
  • In a separate medium mixing bowl combine the almond flour, cocoa powder, baking powder, baking soda and salt.
  • Fold the dry ingredients into the wet ingredients. Then fold in the chocolate chips.
  • Fill each tin to almost completely full. Bake at 425℉ for 7 minutes and then drop the temperature to 350℉ and bake for an additional 10-12 minutes.
  • Let the muffins cool for 5 minutes in the tin before moving them to a cooling rack. Allow them to completely cool and then store in an airtight container for up to 3 days or in the freezer for up to 3 months. Enjoy!!
Keyword Almond flour, Banana, Chocolate, Gluten Free, Healthier, Healthy, Muffins
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