Description
When you can’t decide between breakfast and dessert, these chocolate banana muffins are a delicious choice and actually good for you.
Ingredients
Scale
- ½ cup butter, softened
- 1 cup coconut sugar
- 2 eggs
- 1 cup ripe bananas, mashed
- ⅔ cup sprouted almond butter
- 1 tablespoon coconut milk
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- In a bowl, mix the butter and sugar until well-combined.
- Add in the eggs, one at a time. Beat in bananas, almond butter, milk and vanilla.
- In a separate bowl, combine the flour, baking soda and salt.
- Combine both bowls, and fold in the chips.
- Fill tins with cupcake liners and add the dough until 3/4 full and bake for 18–25 minutes.
Notes
- You can sub out almond butter for the nut butter of your choice.
- Use the gluten-free flour of your choice, such as coconut, oat, almond, tapioca, chickpea, sorghum, cassava, amaranth, buckwheat or teff flour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 264
- Sugar: 21.7g
- Sodium: 194mg
- Fat: 11.6g
- Saturated Fat: 6.7g
- Unsaturated Fat: 4.9g
- Trans Fat: 0g
- Carbohydrates: 38.9g
- Fiber: 2.5g
- Protein: 3.9g
- Cholesterol: 48mg
