Double Chocolate Banana Almond Butter Muffins (V & GF)

Double Chocolate Banana Almond Butter Muffins – Gluten Free Veganย 

One of the first things I do when I wake up is preparing my coffee before my dog walk and grabbing a small bite to eat like half of a granola bar or a homemade muffin in the refrigerator. I’m one of those people that always wake up super hungry! I like to have something small in my stomach before going out on my walk or drinking a cup of coffee. That is why I love keeping energy balls or homemade muffins accessible in my refrigerator. Yesterday afternoon, I made a batch of double chocolate banana & almond butter muffins to store in the fridge for my mornings. I was peeling the bananas to put in the freezer for smoothies, but decided to use three of them for this muffin recipe!ย 
When I make muffins, I usually document them just in case they’re good enough to share. About 70% of the muffins I bake never make it to the blog. After taking a bite into these, I knew I had to share. I wanted to put this recipe out into the world as soon as possible!

One of my favorite parts about this recipe, beyond the taste, is the ingredients used. First off, you can make some easy swaps if you don’t have everything, but I love the simple ingredients! This muffin is made with coconut flour, almond butter, bananas, cocoa powder, sea salt, flax seeds, almond milk, baking soda, vanilla, and the chocolate chips and agave are totally optional! I may even leave the agave out next time because the bananas made the muffinsย naturally sweet on their own. I love a recipe with simple and whole ingredients. Plus, you probably already have most of these in your house!
These muffins pack a lot of energy and are the perfect pre or post-workout snack. They are also great for on-the-go breakfasts! If you’re a meal-prepper, I’d totally add this one to your list for the busy mornings. I think kids would also love this too! Chocolate for breakfast? Win! They won’t even know that it’s hiding almond butter, bananas, and flaxseeds behind all the chocolaty goodness.ย 
Let’s talk swaps!

*any nut butter will work
*you can replace the coconut flour for any all-purpose flour (almond flour will not work 1:1 as a replacement)
*peanut butter, cashew butter, tahini, or any nut butter can be used!
*the agave can be substituted for maple syrup, honey, or can be left out completely!
*almond milk can be replaced with any type or milk
*even the cocoa powder is optional.
*don’t like chocolate chips? try adding in walnuts, white chocolate chips, or cranberries!

If you have any questions about replacements, let me know in the comments!ย 

I know it’s hard to wait, but allow these sweet muffins to cool before biting into one!ย 

5 from 5 votes

Double Chocolate Banana Almond Butter Muffins

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 12 Muffins
Author Taralynn McNitt


  • 3 Large Bananas extra-ripened
  • 1/4 Cup Almond Butter or any nut butter
  • 3 Tbsps Ground Flaxseeds
  • 6 Tbsps Warm Water
  • 1/4 Cup Agave (honey or syrup)
  • 1 Tbsp Vanilla
  • 1 Cup Unsweetened Almond Milk
  • 1 Cup Coconut Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Chocolate Chips I used EnjoyLife brand.


  1. Preheat oven to 375 degrees

  2. In a small mixing bowl, combine the warm water and flaxseeds. Set aside. 

  3. Sift together the coconut flour, baking soda, and sea salt together. Set aside. 

  4. In a large mixing bowl, mash the bananas with a fork or potato masher until they are smooth.  Mix in the almond butter, agave, vanilla, and flaxseeds. Gradually add in almond milk. 

  5. Slowly add in the flour mixture and combine well.  Mix the cocoa powder into the bowl. 

  6. Fold in the chocolate chips. 

  7. Fill a muffin pan with liners and add about 1/2 cup of batter to each slot. 

  8. Bake 20-24 minutes (until toothpick comes out clean.)

    allow 20-minutes for cooling. 

    Best stored in refrigerator! 

Recipe Notes

Per Muffin: 180 Calories, 27g Carbs, 8g Fat, 5g Protein, 9g Sugar, 5g Fiber

This recipe makes 12 muffins!

Nutrition Per Muffin: 180 Calories, 27g Carbs, 8g Fat, 5g Protein, 9g Sugar, 5g Fiber
Allow the muffins to cool, and enjoy! I think I’ll try out this recipe again, but add in some coconut, or maybe even a coconut frosting on top for a decadent dessert.ย 
In my opinion, these are best served with a hot coffee! โ˜•๏ธย  If you have an Easter brunch planned, these would be great for the dessert table!
Questions for you!

  1. Do you wake up hungry?
  2. Should I try these with a coconut frosting?
  3. Muffins with coffee or milk?


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