If you spent a month at my house you’d see these babies on regular rotation. Why? Because a) they satisfy my mega chocolate cravings, b) they’re made with good-for-ya ingredients and lower in sugar than most and c) they last forever in the fridge. The texture is beyond. Flawless, I tell you! It’s my super moist gluten free banana muffins but make it chocolate. My moist and rich chocolate banana bread but make it muffins. These are, dare I say, my dream muffin?
The low down on ingredients
Almond and oat flour: If you’ve been hangin’ around these parts for a while, you know this is the healthy flour combo I use most often because it creates the most stellar texture and makes everything taste like cake. I buy almond flour at Costco. Cocoa powder: What makes them chocolate! We’re using regular unsweetened baking cocoa or you can use cacao powder like I often do. Bananas: The riper the better, just like all my healthy banana recipes! Maple syrup: My preferred unrefined liquid sweetener. Don’t be tempted to do less…this is the perfect amount to balance out the bitter cocoa. Eggs: For rise and binding. I have made this with flax eggs to make them vegan and they taste great, they just don’t turn out as tall and are a little crumbly. Or you can make my vegan chocolate banana muffins. Vanilla and salt: Key for depth and flavor. Chocolate chips: Not only for more chocolate flavor and sweetness, but also for amazing contrasting texture once these are in the fridge. Don’t skip them!
Let’s make ’em!
Storage
You can keep them on the counter for up to 3 days. These last a while in the fridge, a week or more! They freeze amazingly well, too.
My top tip
Be sure to really pack in the almond flour to get the right texture. I always weigh it because I actually think it’s easier!
I hope you’re as obsessed with this recipe as I am!
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