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5 from 2 votes

Chocolate Banana Muffins

Maple sweetened Chocolate Banana Muffins are vegan, gluten-free, and grain-free. They require minimal steps and will be out of the oven in under 30 minutes. Perfect for a healthy snack or low sugar dessert.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: chocolate, gluten-free, grain-free, muffins, snack, vegan
Servings: 12 muffins
Calories: 160.2kcal

Ingredients

  • 3 tbsp ground flaxseed
  • 9 tbsp water
  • 3 very ripe bananas, mashed
  • ½ cup cashew butter or almond butter (or any nut or seed butter you prefer)
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • ½ cup cocoa powder or cacao powder
  • ¼ cup coconut flour
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ¾ cup chocolate chips

Instructions

  • The first step to making Chocolate Banana Muffins is to mix together the ground flaxseed and water in a mdium-sized bowl and allow to set for ten minutes. This is the binder in the recipe also known as a flaxegg. Meanwhile, preheat the oven to 350 degrees.
  • Next, to the flaxseed, add the mashed bananas, cashew butter (or whatever nut butter or seed butter you prefer), maple syrup, and vanilla extract. Mix until well combined. Add in the coconut flour, cocoa powder, baking powder, baking soda, salt and chocolate chips. Mix until well combined.
  • Place muffin papers in a muffin pan or grease with oil. Divide the muffin batter eventually among the 12 muffin cups. Place the pan in the oven and bake for about 25 minutes or until the muffin bounces back when gently pressed. Remove from the oven and allow to cool completely before enjoying.

Notes

-To make mini muffins: Line a mini muffin pan with mini muffin papers and divide the batter evenly among the muffin cups. Bake for 10-15 minutes or until the muffins bounce back when gently touched. You can also use mini chocolate chips if you would like but regular will work just fine.
-To make a loaf: Pour the muffin batter into a loaf pan and spread out evenly. Bake for about 45 minutes or until the loaf bounces back when gently touched. 

Nutrition

Serving: 1muffin | Calories: 160.2kcal | Carbohydrates: 21.5g | Protein: 3.6g | Fat: 8.3g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.4g | Cholesterol: 1.4mg | Sodium: 74.6mg | Potassium: 248.4mg | Fiber: 3.6g | Sugar: 10.7g | Vitamin A: 19.1IU | Vitamin C: 2.6mg | Calcium: 33.4mg | Iron: 1.3mg