These delicious banana chocolate chunk muffins are made with coconut flour, pure maple syrup and almond butter. Great for an after school snack. I like using very ripe baenanas for this recipe. This intinsfies the banana flavor.You can use whatever chocolate you prefer. Preperation takes only 10 minutes and this recipe makes 8 muffins and serves 4. I prefer dark chocolate chunks for this recipe. Be sure to check out my Banana Nut Nutella Muffin recipe here.
2 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
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 pre-heated 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!
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