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Flourless Chocolate Banana Muffins

Flourless Chocolate Banana Muffins

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Jump to Recipe·1 from 3 reviews

These flourless chocolate banana muffins are a delightful combination of rich chocolate and naturally sweet bananas. With a moist, tender texture and a decadent chocolate flavor, they make for an indulgent yet healthier treat. Perfect for breakfast, a snack, or even dessert, these muffins are sure to satisfy your sweet tooth!

Why You’ll Love This Recipe

I absolutely love these flourless chocolate banana muffins because they combine two of my favorite ingredients—chocolate and banana—into a moist, soft muffin without the need for any flour! The bananas keep the muffins naturally sweet, while the chocolate adds a rich, comforting flavor. These muffins are also gluten-free, making them a great option for those with dietary restrictions. They’re quick to whip up and perfect for breakfast or a midday snack when I’m craving something sweet but still want to stay on the healthier side.

Ingredients

  • 2 ripe bananas

  • 2 eggs

  • 1/4 cup unsweetened cocoa powder

  • 1/2 cup almond meal or oat flour

  • 1/4 cup honey or maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon baking soda

  • Pinch of salt

  • 1/2 cup dark chocolate chips or chunks (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners or grease it lightly.

  2. In a large bowl, mash the ripe bananas until smooth.

  3. Add the eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Mix well until combined.

  4. Stir in the cocoa powder, almond meal (or oat flour), baking soda, and salt. Mix until smooth and well combined.

  5. Gently fold in the chocolate chips or chunks (if using).

  6. Scoop the batter evenly into the muffin tin, filling each cup about 3/4 of the way full.

  7. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

  8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 10-12 muffins. It takes around 25-30 minutes to prepare and bake, with an additional 10-15 minutes of cooling time.

Variations

  • For a nuttier flavor, I sometimes add chopped walnuts or almonds to the batter.

  • If I want a little extra sweetness, I drizzle some melted chocolate over the top of the muffins once they’ve cooled.

  • I can easily make these muffins dairy-free by using dairy-free chocolate chips or omitting the chocolate entirely for a more banana-forward flavor.

  • To make them extra fluffy, I add a teaspoon of baking powder in place of the baking soda.

  • For a spice twist, I add a pinch of cinnamon or nutmeg to the batter.

Storage/Reheating

These flourless chocolate banana muffins store well at room temperature for 2-3 days in an airtight container. If I want them to last longer, I store them in the fridge for up to a week. I can also freeze them for up to 3 months. To reheat, I simply pop one in the microwave for about 20 seconds or warm them up in the oven at 300°F for 5-10 minutes.

FAQs

Can I use a different type of flour?

Yes, you can substitute the almond meal or oat flour with other gluten-free flour options, like coconut flour or a gluten-free all-purpose flour blend. However, keep in mind that the texture may vary slightly depending on the flour you use.

Can I make these muffins without eggs?

If I need to make these muffins egg-free, I can try using flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) as a replacement.

How ripe should the bananas be?

I like to use very ripe bananas with lots of brown spots. The riper the bananas, the sweeter they are, which helps reduce the need for added sweeteners.

Can I make these muffins in advance for meal prep?

Absolutely! These muffins are perfect for meal prep. I make a batch, store them in an airtight container, and have a delicious breakfast or snack ready to go for the week.

Can I substitute maple syrup for honey?

Yes, I can substitute maple syrup for honey in this recipe for a vegan option. Both provide the necessary sweetness and moisture.

Conclusion

Flourless chocolate banana muffins are a simple yet satisfying treat I can enjoy guilt-free. With just a few ingredients and easy steps, I get a batch of soft, chocolatey muffins that are perfect for a snack or breakfast on the go. They’re customizable, easy to store, and can be adapted to suit various dietary needs. Give these muffins a try—once I do, I’m sure I’ll be hooked!

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Flourless Chocolate Banana Muffins

Flourless Chocolate Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 3 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 25-30 minutes
  • Yield: 10-12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These flourless chocolate banana muffins combine rich chocolate with naturally sweet bananas for a healthier, gluten-free treat. Perfect for breakfast, a snack, or dessert, they offer a soft, moist texture and deliciously indulgent flavor without the need for flour. Customize them to fit your dietary needs and enjoy a sweet, satisfying bite!

Ingredients

  • 2 ripe bananas
  • 2 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup almond meal or oat flour
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup dark chocolate chips or chunks (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners or grease it lightly.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Mix well until combined.
  4. Stir in the cocoa powder, almond meal (or oat flour), baking soda, and salt. Mix until smooth and well combined.
  5. Gently fold in the chocolate chips or chunks (if using).
  6. Scoop the batter evenly into the muffin tin, filling each cup about 3/4 of the way full.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • For added flavor, try incorporating chopped walnuts or almonds into the batter.
  • Drizzle melted chocolate over the top for extra sweetness after the muffins cool.
  • For a dairy-free version, substitute with dairy-free chocolate chips or skip the chocolate altogether.
  • Add a teaspoon of baking powder for a fluffier texture.
  • Try a pinch of cinnamon or nutmeg for a warm, spiced twist.

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