Chocolate and bananas are a match made in heaven, and these healthy muffins showcase that combination perfectly with lots of fudgy chocolate flavor accented by subtly sweet banana undertones. This recipe also calls for 3 bananas, so it’s a great way to use up any ripe ones if you find yourself with too many hanging out on your counter.
- Yield: 10 muffins
- 3 medium-sized ripe bananas, mashed (about 1½ cups [300 g])
- 6 tbsp (96 g) almond butter
- 6 tbsp (128 g) honey
- 2 tsp (10 ml) vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup (60 g) unsweetened cocoa powder
- 3 tbsp (21 g) coconut flour
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (180 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the bananas, eggs, almond butter, honey, vanilla and apple cider vinegar to a high speed blender, and process on high for about 10–15 seconds or until the mixture becomes smooth.
- Add all of the remaining ingredients except for the chocolate chips, and continue processing for about 20 seconds or until the dry ingredients become fully incorporated and the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 17–19 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.