Banana Chocolate Muffins

Name: Banana Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 2 cups fine almond flour; 1 cup Swerve (or other sweetener of your choice); 1/3 cup cacao powder; 4 tablespoons ground flaxseed; 4 tablespoons tapioca flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 medium ripe bananas; 1/2 cup Primal Kitchen Mayo; 1 teaspoon vanilla extract

May 12, 2020

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A handheld chocolatey twist on banana bread, these mouthwatering muffins are a great way to use up ripe bananas. Our banana chocolate muffin recipe can easily be made with ingredients from a well-stocked pantry, making them a go-to last-minute breakfast or meal prep snack.

Avocado oil mayo combined with the fruit provides a moist, meltingly tender texture that helps make these muffins even better than traditional ones. The cacao powder, ripe bananas, and sweetener add a sinfully sweet taste without all the extra cane sugar or corn syrup of a typical store-bought muffin. We used flax to provide the structure that eggs would in a muffin recipe with eggs, but you can also use eggs or egg whites if you prefer.

Banana Chocolate Muffins

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

220

Mashed fruit and creamy mayo make for a moist and tender breakfast or snack the whole family will ask for again and again. Pop one of these delectable banana chocolate muffins in a lunch box for a sweet treat or serve alongside eggs and breakfast meat for a full breakfast plate that will get your morning started off right.

Ingredients

2 cups fine almond flour
1 cup Swerve (or other sweetener of your choice)
1/3 cup cacao powder
4 tablespoons ground flaxseed
4 tablespoons tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 medium ripe bananas
1/2 cup Primal Kitchen Mayo
1 teaspoon vanilla extract

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Directions

Preheat oven to 450ºF.
Place all of the dry ingredients (the first seven ingredients on the list above) in a large mixing bowl.
Peel the bananas and break them into large pieces. Place bananas into a second large mixing bowl. Mash the bananas with a fork or a potato masher until mostly smooth (small chunks are OK).
Add the mayo and vanilla extract to the mashed bananas, and combine well.
Pour the dry ingredients into the big bowl with the wet ingredients. Stir until well combined. Allow the batter to sit for about 5-10 minutes to allow the flax to absorb some of the extra moisture.
Take your muffin tin and either add paper cupcake liners to each well, or grease the bottom and insides of each muffin well with avocado oil spray or coconut oil.
Use an ice cream scoop to fill the muffin wells with batter.
Bake the muffins for 425ºF for 10 minutes. Then, lower the temperature of the oven to 375ºF, and continue baking the muffins for another 10 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow to cool. The muffins will firm up as they cool.