Double Chocolate Banana Almond Flour Muffins
Rich, fudgy muffins made with mashed bananas, almond flour, and cocoa powder for intense chocolate flavor. The natural sweetness from ripe bananas and maple syrup creates tender, moist muffins studded with dark chocolate chips. Perfect for breakfast, snacks, or dessert when you want something satisfying without refined flour. The almond flour base gives these muffins a dense, bakery-style texture that's both filling and flavorful.
Ingredients
Instructions
- 1
Preheat oven and line muffin tray with cups
- 2
Add all ingredients except chocolate chips to blender and blend until smooth
- 3
Stir in chocolate chips
- 4
Transfer batter to lined muffin pan, filling holes three-quarters full
- 5
Bake on center rack until muffins are puffy and cooked through
- 6
Cool completely before removing papers
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier blending
Fill muffin cups only three-quarters full to prevent overflow during baking
Let muffins cool completely before removing papers to prevent sticking
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week
Batter can be made 1 day ahead and refrigerated, bake fresh
Serve at room temperature or warm slightly in microwave
Common Mistakes
Don't overfill muffin cups to avoid messy overflow
Let cool completely before removing papers to prevent tearing
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a blender?
Yes, mash bananas very well and whisk all wet ingredients together, then fold in dry ingredients until just combined.
How long do these muffins keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. They freeze well for 3 months.
Can I use regular flour instead of almond flour?
Yes, but use only 1 cup all-purpose flour as it's more absorbent than almond flour and the texture will be different.