Chocolate Chunk Banana Muffins
Super moist and delicious, these Banana Chocolate Chunk Muffins are rich and decadent with the perfect amount of sweetness from real ingredients. Loaded with banana flavor from real bananas, these muffins are great for breakfast, an afternoon snack or after school treat.
Ingredients
- 2 lg ripe bananas mashed
- ¾ cup natural almond butter
- ¼ cup real maple syrup
- 1 lg egg
- 1 t vanilla extract
- 1 T coconut flour
- ¼ t baking soda
- ¼ t salt
- 3 oz bar unsweetened baking chocolate chopped into small chunks
Instructions
- Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners. You can also use a silicone muffin pan.
- In a large 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 just until dry ingredients are well combined. Fold in the chocolate chunks until evenly distributed throughout the banana mixture.
- Divide batter between the 8 muffin liners and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. Actual bake time may vary so test them by inserting a toothpick in the center of the muffin. It should come out clean.
- Remove the muffins from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve.
Notes
Store cooled muffins in an airtight container at room temperature for a couple of days or in the fridge for up to a week.
Nutrition
Calories: 230kcalCarbohydrates: 15gProtein: 6gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 114mgPotassium: 288mgFiber: 4gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 103mgIron: 3mg
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