Chocolate Banana Muffins

Rich and decadent chocolate banana muffins! These delicious baked treats are gluten and dairy-free, and the perfect way to use up those spotty bananas.

I stock up on bananas weekly, and patiently wait for them to brown so that I can bake something new with them- anyone else?!

Muffins are such an easy snack to grab in the mornings or between meals, and can be frozen easily for an easy snack prep.

These chocolate banana muffins are moderately sweet, and are so delicious alongside a cup of almond milk. They’re easy to make, and are gluten and dairy free!

The batch makes about 16 large muffins. You can freeze half of the batch, and defrost them as needed over the course of a few weeks.

They’re delicious on their own, or served with some yogurt or nut butter for added protein.

What you’ll need to make these chocolate banana muffins

Wet ingredients:

• Spotty bananas– the more spots, the better! Brown bananas are the ideal bananas to bake with because they’re a lot sweeter.
• Eggs
• Pure maple syrup
• Milk, I love using unsweetened almond
• Neutral oil– like avocado, light olive oil or refined coconut oil

Dry ingredients:

• Almond flour- fine almond flour is my go-to for baked goods. It doesn’t leave a grainy taste and blends into the batter really well
• Oat flour
• Cocoa powder
• Baking soda
• Salt
• Dairy-free chocolate chips

How to ripen your bananas

Spotty or brown bananas are the ideal ones to bake with. If your bananas are yellow with a couple of spots, you can ripen them quickly in two ways:

1. Microwave them: you can place your bananas over a plate, and microwave them for 2 minutes
2. Bake them: place your bananas on a sheet pan and bake them on 350 F for 15-20 minutes

Gently remove them from the peel once they’re ready, and mash them in with the wet ingredients!

These muffins are easy to make, so delicious, and made with feel-good ingredients. Can’t wait to hear what you guys think!

If you’re looking for more banana recipes, check out some other favorites below!

Gluten-free Chocolate Chip Banana Bread

Banana Oatmeal Breakfast Cookies

Chocolate Chip Banana Pancakes

Vegan Marbled Banana Bread

Chocolate Banana Muffins

4 from 7 votes

Course: Baked Goods, Breakfast

Servings

16

muffins

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

NOTES:
These muffins are moderately sweet. If you prefer a slightly sweeter muffin, I suggest adding 1/2 cup pure maple syrup instead of 1/3 cup

Ingredients

• 3 spotty bananas, mashed

• 1.5 cups almond flour

• 1/2 cup oat flour

• 1/2 cup unsweetened cocoa powder

• 2 large eggs

• 1/3 cup pure maple syrup

• 1/3 cup melted oil, I used avocado oil

• 1/4 cup milk of choice, I used almond

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 cup dairy-free chocolate chips

Directions

• Preheat your oven to 350 F.
• In a large bowl, whisk together the mashed bananas, eggs, milk, maple syrup, and oil.
• In a separate bowl, combine the almond flour, oat flour, cocoa powder, baking soda and salt.
• Fold the dry ingredients into the wet and whisk together until smooth. Add in your chocolate chips, reserving some for the top of the muffins.
• Line a large muffin tin with paper liners or grease with cooking spray and pour about 1/3 cup of batter into each cup- you should get around 16 muffins.
• Top each muffin with a few more chocolate chips, and bake for 25 minutes, or until the top is firm to touch and a toothpick comes out clean.
• Keep refrigerated in an airtight container for up to 1 week.
• Extras can be frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!