Almond Flour Banana Chocolate Muffins
Soft and moist, like a good brownie, naturally sweetened with maple syrup and ripe bananas, these almond flour banana chocolate muffins are a healthy gluten free chocolate treat. And they get even better with time! Set a few wrapped muffins aside and try them tomorrow and the day after. I’m positive you’ll agree!
Servings: 12 muffins
- 2 very ripe peeled bananas 1 cup, about 5 ounces
- 1/3 cup maple syrup (see note)
- ¼ cup avocado oil or grapeseed oil
- 2 eggs
- 2 teaspoons vanilla extract
- 7 ounces almond flour (see note)
- 1/3 cup cocoa powder preferably natural, (see note)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup toasted almonds coarsely chopped
- 12 whole almonds
- 12 slices banana optional
Line 12 muffin cups with paper liners. Preheat the oven to 350°F.
Place the bananas, maple syrup, oil, eggs and vanilla in a blender and blend until everything is homogenous.
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, salt, and cinnamon. Be sure the dry mix is smooth—if needed, rub out any lumps of flour or cocoa powder.
Add the banana mixture to the almond flour mixture and mix well. Fold in the ½ cup of chopped toasted almonds.
Scoop the batter into the prepared muffin cups. On top of the batter, place a whole almond and a banana slice, if using.
Bake 15 to 18 minutes, or until a toothpick inserted into a muffin comes out clean. Be careful not over bake or you’ll find your muffins more dry than ideal.
Makes 12 cupcakes.
- Maple syrup makes a gently sweet muffin. If you prefer sweeter, substitute honey or organic cane sugar.
- Because this recipe calls for baking soda, you’ll do best with natural cocoa, as the alkaline soda balances the acidic cocoa powder. If you only have alkalized Dutch-processed cocoa on hand, it’s fine to substitute, but your muffins will not be the same as ones made with natural cocoa, they’ll likely come out denser and a bit gummy.
- The best way to measure almond flour is to weigh it. If you don’t have a scale, spoon the almond flour into dry (not liquid) measuring cups and gently level the tops with a flat-edged knife--don’t try to pack it in the cup. Seven ounces of almond flour measures about 2 1/3 cups, though results can vary dramatically according to each baker’s measuring method.
Calories: 233kcal | Carbohydrates: 17g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 186mg | Fiber: 4g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg