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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

Ingredients

  • 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.

Instructions

  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