When it comes to muffins, we all want something that hits the sweet spot without compromising our health goals. Enter Banana-Chocolate Chunk Muffins! These delightful treats are perfect for breakfast, a snack, or even a dessert. Packed with nutritious bananas and almond butter, these muffins are not just tasty but also wholesome.
What makes this recipe special is its simplicity—requiring only a few ingredients that you might already have in your pantry! Furthermore, it contains no refined sugars, making it a better choice compared to typical store-bought muffins. Plus, the incorporation of almond butter adds a rich, nutty flavor while supplying healthy fats and protein. These muffins also provide a dose of potassium from the bananas, aiding muscle function and heart health. Let’s dive into how to make these scrumptious muffins!
Each bite of these Banana-Chocolate Chunk Muffins offers a soft and moist texture, enriched by the gooey chocolate chunks. Imagine biting into one of these muffins and having the melted chocolate mingle with the sweetness of the ripe bananas—a match made in heaven!
For those who need to modify ingredients, consider swapping almond butter for peanut butter or another nut butter of your choice. Additionally, if you prefer a gluten-free option, you can use a different flour, like almond flour instead of coconut. The versatility of this recipe allows for creative variations while maintaining its wholesome essence.
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!
These muffins not only make a fantastic breakfast option but can also be paired with a cup of coffee or tea for an afternoon pick-me-up. Feel free to serve them warm for a delightful experience or store them for a healthy snack option later. Have you tried this recipe? Share your experience in the comments below!
