Chocolate Banana Muffins Recipe
User Reviews
5
Chocolate Banana Muffins Recipe
Description
The Chocolate Banana Muffins Recipe features a mix of gluten-free flour blend and cocoa powder paired with ripe mashed bananas and smooth peanut butter, creating muffins that balance fruity moisture with chocolate richness. The wet ingredients include coconut oil and natural sweeteners like maple syrup and coconut sugar for depth without refined sugar. Mini chocolate chips folded in before baking add melty bursts of chocolate in each bite.
Baked at 350°F for about 22-25 minutes, the muffins develop a soft crumb with enough density from the peanut butter and smooth texture from the bananas. They cool to room temperature before serving to ensure the crumb sets properly.
They store well at room temperature for a few days or can be refrigerated to extend freshness. Freezing the muffins without liners helps preserve them for months, enabling advance preparation or extended storage. This makes them convenient for make-ahead breakfasts or snacks.
Ingredients
- 1 ¾ cup flour gluten-free 1-to-1 blend
- ⅓ cup cocoa powder regular or dark
- 1 tsp. baking soda
- ½ tsp. salt
- ⅓ cup coconut oil melted, or butter
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 2 egg room temperature
- ¾ cup banana mashed
- ⅓ cup peanut butter smooth
- 1 tsp. vanilla
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350 °F.
- Mix together flour, cocoa powder, baking soda, and salt in a medium-sized bowl.
- Whisk together oil, maple syrup, coconut sugar, eggs, bananas, peanut butter, and vanilla in a separate large bowl.
- Add dry ingredients to wet ingredients. Mix by hand until just combined.
- Pour in chocolate chips and stir to combine.
- Place muffin cup liners into 12 cavities of a regular-sized muffin tray. Spray each liner with non-stick cooking spray.
- Evenly distribute the muffin batter into all 12 cups. They should end up being about ¾ full.
- Bake muffins in preheated oven for 22-25 minutes, or until a toothpick when inserted in comes out clean.
- Let cool to room temperature before serving. Enjoy!
Notes
- Prep muffins ahead; they remain fresh for a couple of days after baking.
- Store muffins in an airtight container at room temperature for 3-4 days, or refrigerate for up to 7 days.
- Freeze muffins without liners on a baking sheet until firm, then transfer to a bag for freezing up to 4-6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 245mg | 10% |
| Potassium | 157mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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