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