Grain-Free Double Chocolate Banana Muffins
Tender, moist, fluffy banana muffins made with cocoa powder and chocolate chips for maximum chocolate goodness in every bite.
Ingredients
- 3 medium very ripe bananas
- 1/3 cup extra virgin olive oil
- 1/3 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups blanched almond flour*
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 10 paper liners, or grease with coconut oil, olive oil, or nonstick spray.
- 2. Put bananas, oil, maple syrup, egg, and vanilla into a large mixing bowl. Use a potato masher or a fork to fully mash the bananas and combine the wet ingredients together.
- 3. Add all remaining ingredients, including chocolate chips, and stir until fully combined.
- 4. Scoop batter using a 1/4 cup measuring cup to get 10 even-sized muffins. If desired, top each muffin with an extra sprinkle of chocolate chips. Bake for 18-20 minutes, or until muffins are fluffy and cooked through. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. Store leftovers in an airtight container at room temperature for 4 days, or in the freezer for several months.
Notes
*Be sure to use almond flour, NOT almond meal in these muffins. I buy almond flour at Trader Joe's or on Amazon, though I've seen it on the shelves at every major grocery store- sometimes in the 'natural foods' section, sometimes just on the shelves of the regular baking aisle.