These Chocolate Chunk Banana Muffins are full of massive chunks of dark chocolate. Sure to be your favourite item at the breakfast table.
These healthy-ish muffins are super quick to whip up, delicious, soft, fluffy and full of massive chunks of dark chocolate.
I hope you and your kiddos like these banana chocolate chip muffins as much as we do! Serve them with a bowl of fresh strawberries and cold glasses of milk for a delicious weekend breakfast.
How to Store Banana Muffins
Allow the muffins to completely cool, then store in an airtight container lined with paper towel at room temperature for up to 3-4 days.
You can also freeze your muffins in a ziploc bag or other airtight container, for up to 2 months. When ready to enjoy, allow to thaw at room temperature or warm them up gently in the microwave.
Looking for more Tasty Baked Goods for Breakfast?
This Cranberry Orange Scone recipe is a Starbucks copycat that features dried cranberries and orange zest, drizzled with orange icing.
These are the BEST Banana Nut Muffins you will ever make! They are soft, buttery and a delicious way to use up overripe bananas.
Chocolate Chunk Banana Muffins
Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4 (makes 8 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
Directions:
Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
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 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.
Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!
Chocolate Chunk Banana Muffins
These Chocolate Chunk Banana Muffins are soft, fluffy and full of massive chunks of dark chocolate.
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
Instructions
Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
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 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.
Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!
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Nutrition Information:
Yield:
8Serving Size:
1 muffinAmount Per Serving: Calories: 285Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 23mgSodium: 127mgCarbohydrates: 23gFiber: 5gSugar: 12gProtein: 8g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
What is the serving size? At the top you show 2 muffins equals 1 serving. At the bottom you show 1 muffin equals 1 serving. Which is it? Thanks for clarifying.
The nutrition value is based on one serving being one muffin, but I think most people would have two as they aren’t large bakery style muffins.