Homemade Healthy Banana Chocolate Chunk Muffins are loaded with delicious ingredients and chocolate! This easy muffin recipe is one-bowl, no mixer, and ready in no time. Great for breakfast or dessert.
Using Almond Butter Instead of Peanut Butter
After enjoying my recipes for Paleo Banana Nut Muffins and Sugar-Free Banana Muffins, I wanted to make another healthier banana muffin using almond butter.
Using almond butter was a smart move! I love peanut butter and thought about using it in this recipe, but I knew I had almond butter in the panty that needed to be used. The nutritional value of almond butter isn’t much different than peanut butter. I think it’s more of a taste difference than anything. However, if you are following a Paleo diet, peanuts are a big no-no; so almond butter works well to replace it.
Truth be told, any nut butter in this recipe for Banana Chocolate Chip Muffins will be yummy.
Ingredients for Banana Chocolate Chunk Muffins
- Ripe Bananas
- Almond butter
- Real Maple Syrup
- Egg
- Vanilla
- Coconut flour
- Baking Soda
- salt
- unsweetened baking chocolate
How to Make Healthy Banana Chocolate Chunk Muffins
Start by preheating your oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
In a large mixing bowl, mash the bananas with a fork. Be sure your bananas are ripe, as in black spots on the skin. They are best this way and will be sweeter in your baked recipes. Add in the almond butter.
Add in the maple syrup, egg, and vanilla extract.
Whisk until all ingredients are combined. The batter will not be totally smooth, this is normal.
Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.
Tip: if you don’t have the unsweetened baking chocolate to chop up, you can use sugar-free (unsweetened) chocolate chips. There are different brands popping up in the stores every time I go.
Divide the banana chocolate chunk batter between the 8 muffin cups.
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 banana muffins to cool for 10-15 minutes before removing from the muffin tin to serve.
These banana chocolate chip muffins can be frozen once they are completely cooled. To eat, simple let thaw at room temperature or pop the muffin in the microwave for a minute or until warmed.
Healthy Banana Chocolate Chunk Muffins
Equipment
- bowl, whisk, wooden spoon, muffin pan, paper muffin liners
Ingredients
- 2 large ripe bananas, mashed
- 3/4 cup natural almond butter (any natural nut butter works)
- 1/4 cup pure maple syrup (not pancake syrup)
- 1 egg
- 1 teaspoons vanilla
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3 ounce bar of unsweetened baking chocolate, chopped into small chunks (sugar-free unsweetened chocolate chips can be substituted)
Instructions
- Start by preheating your oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
- In a large mixing bowl, mash the bananas with a fork. Be sure your bananas are ripe, as in black spots on the skin. They are best this way and will be sweeter in your baked recipes. Add in the almond butter.
- Add in the maple syrup, egg, and vanilla extract
- Whisk until all ingredients are combined. The batter will not be totally smooth, this is normal.
- 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 banana chocolate chunk batter between the 8 muffin cups.
- 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.
- 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 banana muffins to cool for 10-15 minutes before removing from the muffin tin to serve.
Notes
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