These decadent muffins are perfect for breakfast since they are low in carbs, clean eat, gluten-free, dairy-free, and contain no added sugar (minus the sugar contained in the dark chocolate). Whether you make them full-sized or in mini-muffins you simply cannot go wrong.
To make these you’ll need almond flour, eggs, bananas, baking powder, baking soda, nutmeg, cinnamon, salt, vanilla extract, chopped walnuts and dark chocolate chips.
First we combine the eggs, vanilla, and bananas into a smooth mixture in one bowl and the almond flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl.
After combining the wet and dry ingredients together the batter was a bit thinner than I would have liked (this sometimes happen depending on the size of the eggs or the bananas)
So we’re going to add in a tablespoon of coconut flour to help the batter thicken up to the right texture.
After letting it rest for five minutes we’ll add in 1/2 of the chocolate chips and the nuts and fold it in.
After filling the muffin tin with even portions of the batter, we’ll top with the remaining chocolate chips and pop it into a preheated oven.
After a quick bake, we’re done!
Whether you make them into regular-sized muffins or mini muffins these are a healthy, clean eat and absolutely delicious treat that makes for a great grab and go breakfast option or afternoon pick-me-up.
I’m confident that you’re going to love these muffins so I really hope you give it a try and I’d love to see how your creations turned out so connect with me on social media and send me your pics!
Banana Nut Dark Chocolate Muffins
Ingredients
- 2 large overripe bananas
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 - 2 1/2 cups blanched almond flour (natural or blanched)
- 1 tsp cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Himalayan salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp organic coconut flour (optional)
- 1/2 cup dark chocolate chips (or cacao nibs)
- 1/2 cup walnuts chopped
- coconut oil (for greasing tins)
Instructions
- Preheat oven to 350°F (175°C) and grease your muffin tin with coconut oil (or use muffin tin liners if you prefer)
- Combine the bananas, eggs, and vanilla, in a blender until smooth.
- In a separate bowl combine the almond flour, cinnamon, nutmeg, salt, baking powder and baking soda until all ingredients are evenly distributed.
- Add the blended wet ingredients to the dry ingredients and mix well (using a whisk or hand mixer works best). If your batter is too thin or wet, add a tablespoon of coconut flour or 1/4 cup more almond flour.
- Fold in the nuts and half of the dark chocolate chips and allow the batter to rest for 5 minutes.
- Fill muffin trays with even portions of the batter and top with the remaining chocolate chips.
- Bake in your preheated oven for 12-minutes for mini-muffins or 22-minutes for full-sized muffins, until a toothpick inserted into the center comes out clean.
- Store muffins in an airtight container in the fridge for up to a week. These muffins also freeze well for up to three months.
Notes
- This recipe makes 12 regular muffins or 24 mini muffins.
- This recipe works best using overripe bananas for the maximum amount of natural sweetness and banana flavor.
- If your muffins aren't sweet enough add in a tablespoon of maple syrup or honey and an extra tablespoon of almond flour.
