Banana Nut Dark Chocolate Muffins
These muffins are healthy and hearty and contain no sugar, butter, or wheat flour! With a dense muffin texture, these little bites are perfect for breakfast or for a quick snack.
Servings: 12
Calories: 226kcal
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.