Description
Whenever I have overripe bananas, this is what I make. Introducing my favorite ever chocolate banana muffins with almond and oat flour and lightly sweetened with maple syrup. My kiddos adore them, too! Gluten-free and dairy-free.
Ingredients
Units
Scale
- 3 medium over-ripe bananas (very brown and spotty is best)
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1 1/4 cups packed super fine blanched almond flour (163g)
- 3/4 cup oat flour* (75g), certified gluten free if needed
- 1/2 cup cocoa or cacao powder (36g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F. Grease a muffin tin with cooking spray (I like to line with paper liners and spray those too).
- Place bananas, eggs, maple syrup, oil and vanilla in a medium mixing bowl and whisk until smooth (or you can blend in a blender or Nutribullet until smooth.)
- Place almond flour, oat flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl, stirring to combine.
- Add wet ingredients and mix with a wooden spoon just until smooth. Fold in chocolate chips.
- Using a 1/4 measuring cup, spoon mixture evenly into muffin tin. Top with additional chocolate chips if you're feeling fancy. Bake for about 24 minutes, or until a knife comes out clean. Allow muffins to cool in pan for 15 minutes before removing and transferring to a wire rack to cool.