Banana-Chocolate Chunk Muffins Recipe

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This easy-to-follow banana-chocolate chunk recipe brings together the natural sweetness of ripe bananas, the creaminess of almond butter, and the slight bite of unsweetened chocolate chunks.

Blending together more delicious ingredients including almond butter, real maple syrup (we prefer Michigan Maple Syrup direct from a farmer), and coconut flour, these muffins offer a guilt-free treat for any occasion.

Feel free to switch out the coconut flour for a flour of your choice.

Whether enjoyed as a breakfast companion or a satisfying snack, these muffins are a tasty addition to your breakfast or snack rotation.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4 (makes 8 muffins)

Banana-Chocolate Chunk Muffins Ingredients:

2 large ripe bananas, mashed
¾ c. natural almond butter
¼ c. real maple syrup
1 large egg
1 t. vanilla extract
1 T. coconut flour
¼ t. baking soda
¼ t. salt
1 3-oz. bar unsweetened baking chocolate, chopped into small chunks

Banana-Chocolate Chunk Muffins Directions

1. Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
   
2. In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
   
3. Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.
   
4. Divide the batter between the 8 muffin cups and 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.
   
5. Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!