If you have extra bananas laying around, you NEED to make these double chocolate banana almond flour muffins! They're moist and rich and so easy they can be whipped up in just one bowl in under an hour. This healthy banana muffin recipe is made gluten-free, paleo-friendly, and dairy-free too!
But I thought we needed a muffin recipe specifically for my die hard chocolate lovers. And thus, these double chocolate banana almond flour muffins were born!
- Overripe bananas - You will need about 3 medium overripe bananas for this banana almond flour muffin recipe. Your bananas should be lightly soft with a few brown specks.
- Almond flour - This is the best gluten-free flour to use in this muffin recipe. It ensure a fluffy and soft banana muffin every time!
- Cacao powder - Used to give these banana almond flour muffins some serious chocolate flavor. Dutch processed cocoa powder will work here as well.
- Coconut sugar - To add a little extra sweetness to the muffins. If needed, this can be substituted with light brown sugar or maple sugar.
- Almond butter - This adds some moisture to the muffins. Any nut butter will work in this recipe, just make sure to use a creamy style nut butter.
Step by step directions
These chocolate banana almond flour muffins are a breeze to whip up. All you need is a whisk or a mixer and a mixing bowl. You can also use a stand mixer.
Step 1 : Beat the eggs with the coconut sugar and almond butter
First, beat the eggs, coconut sugar, almond butter, and vanilla together until well mixed. You should see tiny bubbles form at the top of the mixture.
Step 2 : Add the mashed bananas
Mash your bananas in a bowl or on a plate with the back of fork and break up any large chunks. Measure out 1 ½ cups and then pour the mashed bananas into the bowl and mix to incorporate.
Step 3 : Add the dry ingredients
Add the almond flour, cacao powder, and baking powder to the bowl and fold gently into the batter. Be careful not to over mix this step. Only mix until no flour clumps remain.
Step 4 : Fold in the chocolate chips
Finally, fold the chocolate chips into the batter. I like to use these dairy-free mini chocolate chips in these banana almond flour muffins. This is best done with a rubber spatula or whisk.
Step 5: Pour into muffin pan and bake
Place muffin liners in the cavities of a muffin tin and fill each one with the batter almost all of the way full. Because these banana almond flour muffins are gluten-free they don't rise like traditional muffins and therefore we can fill each liner with more batter than we would if these were traditional, all purpose flour muffins.
Sprinkle a few extra chocolate chips on top if desired then bake in the oven until risen.
Muffin baking tips
These banana almond flour muffins are first baked at 425 F for about 9 minutes. This high heat initially cooks the outside of the muffin and thus causes it to rise super well. Then lower the oven's temperature to 350 F for the remaining 12 - 15 minutes to allow the inside of the muffin to cook through.
I learned this baking tip from Sally's Baking Addiction and I use it with all of my muffin recipes now. When lowering the oven temperature, don't open the oven door. Simply change the temperature and start a new timer.
There are countless ways to customize these banana almond flour muffins with various mix-ins. Here are a few I recommend:
- Chopped nuts - Add chopped almonds or walnuts to the batter with the chocolate chips or swap out the chocolate chips entirely.
- Cherries - To make an extra special chocolate covered cheery style muffins, add ½ a cup of fresh cherries to the batter before baking.
- Orange zest - Similarly, you can make a chocolate orange version by adding a Tbsp of fresh orange juice to the batter along with 3 Tbsp of orange zest.
- Coconut flakes - Throw in some shredded coconut flakes with the chocolate chips for a touch of coconut flavor.
Serving & Storing
These chocolate filled banana almond flour muffins are best served warm after they've had some time to set up. Sprinkle the tops with a little sea salt while they're warm for the ultimate bakery-style muffin experience. I recommend waiting about 10 - 15 minutes after they have come out of the oven to dig in.
To store, wait for the muffins to cool down all the way before transferring them to an airtight container. They will keep for up to 4 days out on the counter or a week when kept in the fridge. When ready to enjoy, heat up a muffin in the microwave for about 8 seconds.
Frequently asked questions
This could be due to a number of reasons. The first could be from over mixing the batter. Be sure to only mix the batter until the flour clumps are broken up. The second possibility could be from the oven temperature. These muffins are first baked at a high temperature (425 F) to bake the outside of the muffin and cause them to rise really well. Then temperature is then reduced to 350 F bake the inside of the muffin. If these muffins are only baked at 350 F, they won't rise as well.
Although these banana almond flour muffins were designed specifically with almond flour in mind, there are a few alternatives. Oat flour is a great option for these muffins but will alter the texture slightly. Use a gluten-free oat flour if desired. Cassava flour is another substitute option. I recommend starting with ¾ cup cassava flour and only adding more if the batter is too thin.
Yes, my double chocolate gluten-free banana bread recipe was the inspiration for these muffins actually.
For more muffin fun, check out my:
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