Moist and fudgy Almond Flour Double Chocolate Banana Muffins sweetened with maple syrup. These healthy chocolate muffins gluten-free, dairy-free, and easily made vegan. Warm them up just before serving for melty chocolate treat!
These almond flour double chocolate banana muffins will blow your mind! They’re moist and fudgy yet perfectly fluffy. No dense little muffins bricks. which are honestly, the worst! I tested these muffins four times to get them just right, so trust me when I say they’re perfect.
I wanted to make a chocolate muffins that was a little bit more nutritious. These muffins use a combination fo almond flour and oat flour to create the perfect texture. The almond flour adds healthy fats and helps keep the muffins moist, while the oat flour helps keep things light and fluffy. Plus, the oat flour adds additional fiber and keeps the muffins gluten-free.
The sweetness comes from mainly from bananas and a touch of maple syrup. Make sure you’re bananas are extremely spotty or even black for the best flavor and sweetness. These aren’t double chocolate banana muffins without chocolate chips. The recipes only calls for a third of a cup to keep the muffins a little lighter. You can always add more!
These chocolate almond flour muffins will satisfy any chocolate craving! Just make sure to warm them up right before serving for that melty chocolate goodness in every bite. Now let’s make some muffins!
Double Chocolate Banana Muffin Ingredients
Almond flour – a super-fine blanched almond flour works best here. The almond flour adds moisture and healthy fats. Almond flour is also a good source of vitamins and minerals, especially vitamin E.
Oat flour – combining oat flour withe the almond flour create the perfect texture. It helps the muffins stay light and fluffy while also adding a boost of fiber and nutrients.
Cocoa powder – a half cup of cocoa powder gives a rich dark chocolate flavor. Opt for dutch processed cocoa powder for a deep brown hue and the best flavor.
Baking Soda + Salt – baking soda adds lift by reacting with the acidic cocoa powder. Salt enhances the flavor.
Eggs – two large eggs helps the muffins rise and also binds them together. Need a vegan option? Flax eggs will work. To make a flax egg, combine 2 tablespoons of ground flax with 5 tablespoons of warm water. Let it sit until if forms a thick gel.
Bananas – the more ripe the better. Spotty bananas will do but ideally they should be black. Most of the sweetness comes for the ripe bananas so the more black spots the better.
Maple syrup – just a touch of maple syrup for added sweetness.
Avocado oil – a few tablespoons of oil help keep this chocolate banana bread moist. Feel free to sub melted coconut oil.
Vanilla extract – always vanilla! This adds such a boost of flavor to baked goods.
Chocolate chips – dar chocolate chips for those melty chocolate pools. I use dairy-free chocolate chips from Trader Joe’s, Enjoy Life or Hu Kitchen baking gems.
What makes these Muffins Healthy?
Healthy is subjective. But when I talk about a “healthy” recipe, I mean one that’s made with more wholesome nutrient-dense ingredients. They’re also much lower in refined sugars and oil than a traditional recipes. This almond flour double chocolate banana muffin recipe use almond flour and oat flour to boos the nutrients and fiber. This also keep these muffins gluten-free!
The sweetness comes from maple syrup and ripe bananas. While sugar is sugar, maple syrup is my go-to natural sweetener. It provides some vitamins and minerals and is packed with antioxidants. These muffins aren’t overly sweet so a handful of dark chocolate chips adds additionally sweetness and makes them taste like dessert while still being a nutritious option for snack or even breakfast.
Can I make these muffins vegan?
Yes! These almond flour double chocolate muffins are already dairy-free. To replace the eggs, simply use flax eggs. To make the flax eggs, mix two tablespoons of ground flax (fresh ground is best!) with 5 tablespoons of water. Let the mixture sit for 5-10 minutes until a thick gel forms. Add the flax eggs to the wet ingredients just as you would with regular eggs. Just be aware that your muffins my not rise as much. But they’ll still taste delicious!
Tips for making these Chocolate Banana Muffins
Follow the recipe – this is key for getting the best results. Modifications and substitutions with any baked goods will drastically alter the final product. I tested these muffins four times to get them just right!
Measure the flours – it’s so easy to just scoop or pour the four out of the bag but this will always compact the flour. The results? Dry, dense muffins. I recommend using a scale to weight your flour. It’s honestly the best $20 I’ve spent to make sure my baked good always come out perfect. If you don’t have a kitchen scale, use the spoon and level method to measure the oat four. The caveat comes with almond flour. In order to get the correct amount by weight, you’ll want to pack it into the measure cup.
Use really ripe bananas – the more spotty the better. Ideally, the bananas should be black. As the bananas ripen the starches change to sugars, making that bananas taste so much sweeter. If you’re bananas look rotten, they’re perfect for baking.
Warm before serving – if you want melty chocolate pools, warm up the muffin just before serving. About 10 second in the microwave results in the fudgiest muffin that could honestly get by as a brownie!
More Muffin Recipes you’ll Love
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Almond Flour Double Chocolate Banana Muffins
Moist and fudgy Almond Flour Double Chocolate Banana Muffins sweetened with maple syrup. These healthy chocolate muffins gluten-free, dairy-free, and easily made vegan.
- Prep Time: 10 min
- Cook Time: 20-25 min
- Total Time: 30-35 min
- Yield: 12 muffins 1x
1 ½ (180 grams) cups almond flour, packed
½ cup (50 grams) oat flour
½ cup (40 grams) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
2 eggs (or flax eggs)*
1 cup mashed bananas (280 grams; about 3–4 medium)
⅓ cup maple syrup
3 tablespoons avocado oil
1 teaspoon vanilla extract
⅓ cup dairy-free chocolate chips, plus more for topping, if desired
Preheat the oven to 350F. Prepare a muffin tin by coating lightly with avocado or coconut oil or using muffin liners.
In a large bowl, combine the almond flour, oat flour, cocoa powder, baking soda, and salt. Mix to combine.
In a separate bowl, whisk together the eggs, mashed bananas, maple syrup, avocado oil and vanilla. Add the mixture to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
Evenly distribute the batter into the prepared muffin tin, filling the cups about 3/4 of the way. Top the muffins with the additional chocolate chips, if desired. Place in the oven and bake for 20-25 minutes. The muffins are done when a toothpick comes out clean.
Let cool for 5 minutes in the muffin tin then move to a wire cooling rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days. The muffins can also be frozen for up to 3 months.
Vegan option: replace the eggs with two flax eggs. Combine two tablespoons of ground flax with 5 tablespoons of warm water. Lets sit for 5-10 minutes or until a thick gel forms.
To make into a loaf: Pour the batter into a 8×4 loaf pan and bake for about 50-55 minutes, or until a toothpick comes out almost clean. If using a 9×5 loaf pan the bread may be done around 45 minutes. Just keep an eye on it. Let the bread to cool in pan for 10-15 minutes before removing and transferring to a wire rack to cool completely.