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.
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.