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
- Spotty bananas– the more spots, the better! Brown bananas are the ideal bananas to bake with because they’re a lot sweeter.
- Pure maple syrup
- Milk, I love using unsweetened almond
- Neutral oil– like avocado, light olive oil or refined coconut oil
- 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
- 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:
- Microwave them: you can place your bananas over a plate, and microwave them for 2 minutes
- 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!