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Double Chocolate Banana Almond Butter Muffins

Taralynn McNitt

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Breakfast, Dessert, Snack
Servings 12 Muffins

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
 

  • Preheat oven to 375 degrees
  • In a small mixing bowl, combine the warm water and flaxseeds. Set aside. 
  • Sift together the coconut flour, baking soda, and sea salt together. Set aside. 
  • 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. 
  • Slowly add in the flour mixture and combine well.  Mix the cocoa powder into the bowl. 
  • Fold in the chocolate chips. 
  • Fill a muffin pan with liners and add about 1/2 cup of batter to each slot. 
  • Bake 20-24 minutes (until toothpick comes out clean.)
    allow 20-minutes for cooling. 
    Best stored in refrigerator! 

Notes

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