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5 from 5 votes

Double Chocolate Chip Banana Muffins

by: claire cary

These gluten free chocolate banana muffins are moist, fluffy and so easy to make. They're healthy and can be made vegan and refined sugar free. Perfect for a simple snack, breakfast or healthy dessert!
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Prep: 5 mins
Cook: 20 mins
Total: 25 mins
12

Ingredients

Wet:

  • 1 ½ cups banana puree about 4 bananas
  • ¼ cup oil
  • ¼ cup maple syrup
  • ½ cup brown or coconut sugar
  • ¼ cup nut butter I used almond
  • 1 egg see notes for vegan
  • 2 tsp vanilla extract

Dry:

  • 1 ¼ cup all purpose flour I used gluten free
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon optional
  • cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a muffin tray and set aside.
  • Add the bananas to a blender and puree until smooth. Measure out 1 1/2 cups. This is usually 3-4 medium/large bananas.
  • Add the banana puree to a large mixing bowl along with all remaining wet ingredients.
  • Whisk until smooth.
  • Add in all dry ingredients aside from the chocolate and whisk until smooth. The batter will be on the thick side, but be sure to spoon and level the flour and cocoa powder.
  • Fold in the chocolate chips.
  • Use a medium cookie scoop or spoon and add the batter the lined muffin tray. You want to fill each pretty close to the top.
  • Top with additional chocolate chips if desired.
  • Bake for 18-24 minutes, my oven is usually 21, but check with a toothpick for doneness. Careful not to over bake or they will dry out!
  • Let cool in the tray for about 15 minutes, then remove and let finish cooling on a cooling rack. Enjoy!

Notes

To make these muffins vegan, you can use a flax egg in place of the regular egg. Just combine 1 tbsp of ground flax seeds with 3 tbsp of water. Stir, then set aside to thicken for about 5 minutes. You can also just use an extra 1/4 cup of banana puree. 
I used almond butter for this recipe, but you can use any nut or seed butter such as peanut, tahini, or sunflower seed butter, just try to make sure it is runny and not super thick. 
Please do not use the Trader Joes cocoa powder, I have tried it several times in various recipes and it never turns out well! The flavor is not very rich and it doesn't absorb the wet ingredients very well. 
Serving: 1muffin / Calories: 171kcal / Carbohydrates: 29g / Protein: 3g / Fat: 6g / Saturated Fat: 1g / Fiber: 2g / Sugar: 12g

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