Chocolate Banana Bread Muffins


These banana muffins are a yummy, healthy snack or they make a great grab-and -go breakfast on busy mornings. These delicious treats are dairy-free, gluten-free, naturally sweetened, and full of yummy banana flavor.


Wet ingredients:
¼ cup extra virgin olive oil (or any neutrally flavored oil)
¼ cup maple syrup
3 eggs
1 cup mashed ripe bananas (about 2 medium bananas)
1 tablespoon pure vanilla extract

1 teaspoon apple cider vinegar

Dry ingredients:
¾ teaspoon sea salt
¾ teaspoon baking soda
3 cups almond flour
½ cup cacao powder or unsweetened coco powder
2 tablespoons ground flax seeds
1/2 cup mini dark chocolate chips


Preheat the oven to 350 F. Line a muffin tin with paper liners. (Makes about 36 mini muffins or 12 regular sized muffins)

Combine the wet ingredients in a food processor until well mixed, about 30 seconds. (You can also mix and by hand.)

Now, combine the dry ingredients, minus the chocolate chips, in a mixing bowl.

Add the dry ingredients to the wet ingredients and pulse 3-4 times (or stir) to create the batter. Don’t over mix the batter.

Unplug the food processor, remove the blade, then gently fold in the chocolate chips.

Add 1 tablespoon of the batter to each mini muffin cup or use 3 tablespoons if using regular size muffin cups.

Bake for 15-20 minutes until the muffins are cooked through. Use a toothpick through the middle of a muffin at 15 minutes to test for “doneness”. The toothpick should come out clean.

Let the muffins cool completely to allow them to set.

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