Chocolate Chunk Banana Muffins

These chocolate chunk banana muffins are soft, naturally sweetened, and packed with rich chocolate in every bite.

These Chocolate Chunk Banana Muffins are soft, tender, and packed with rich pieces of dark chocolate in every bite. Ripe bananas add natural sweetness and moisture, while almond butter creates a smooth, hearty texture that makes these muffins feel satisfying without being heavy. The maple syrup brings a subtle caramel note that pairs perfectly with the deep chocolate flavour.

They come together in one bowl with simple pantry ingredients and bake up beautifully in under 30 minutes. Perfect for breakfast, afternoon snacks, or popping into lunchboxes, these banana muffins are just sweet enough and full of real banana flavour. Serve them warm for melty chocolate pockets or enjoy them the next day when the flavours have settled and deepened even more.

Tips for Best Results

• Use very ripe bananas: The riper, the sweeter and more flavorful the muffins.
• Measure flour carefully: Too much coconut flour can make muffins dry; spoon it into the measuring cup and level it off.
• Don’t overmix: Stir just until ingredients are combined to keep muffins tender.
• Check baking time: Ovens vary – start checking at 18 minutes. A toothpick should come out clean.
• Cool before removing: Let muffins cool 10-15 minutes in the tin to prevent them from breaking.

Ingredient Substitutions

• Almond butter: Can substitute with peanut butter or any other nut/seed butter.
• Maple syrup: Honey or agave syrup works in equal amounts.
• Coconut flour: Use oat flour or all-purpose flour, but reduce slightly as these flours absorb less liquid.
• Chocolate chunks: Use semi-sweet, dark, or milk chocolate chips, or chopped chocolate bars.
• Bananas: Overripe banana puree or even pumpkin puree in a pinch, though flavour will change slightly.

How to Store Chocolate Chunk Banana Muffins

At room temperature: Let muffins cool completely, then store in an airtight container lined with a paper towel for up to 3–4 days.

Freezing: Place cooled muffins in a freezer-safe bag or airtight container for up to 2 months. Thaw at room temperature or warm gently in the microwave before serving.

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Chocolate Chunk Banana Muffins

Yield: 8 muffins (Serves 4) | Prep Time: 10 minutes | Cook Time: 18-20 minutes

Ingredients

• 2 large ripe bananas, mashed
• ¾ cup natural almond butter
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coconut flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 (3-ounce) bar unsweetened baking chocolate, chopped into small chunks

Directions

1. Remove from the oven and allow the muffins to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely. Serve and enjoy.
2. Preheat the oven to 350°F. Line a 12-cup muffin tin with 8 paper liners.
3. In a large mixing bowl, combine the mashed bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk until mostly smooth. (Image 1)
4. Add the coconut flour, baking soda, and salt. Stir until fully incorporated. Fold in the chopped chocolate chunks.
5. Divide the batter evenly among the 8 prepared muffin cups. (Image 2)
6. Bake for 18-20 minutes, or until the muffins are puffed and a toothpick inserted into the centre comes out clean.