Rich, chocolatey, and naturally sweetened with ripe bananas, these soft, moist muffins are packed with dark chocolate chips and wholesome ingredients. Perfect for breakfast, snacking, or satisfying a chocolate craving!
MAKES
12 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love them
These muffins are made without refined flour or added sugar in the batter, relying on ripe bananas for natural sweetness. They're easy to prepare, freezer-friendly, and a great way to use overripe bananas.
What Makes Them So Flavorful?
Cacao powder delivers rich chocolate flavor, while ripe bananas add sweetness and moisture. Almond flour creates a tender crumb, and dark chocolate chips add little pockets of melted chocolate in every bite.
Double Chocolate Banana Muffins
CHOCOLATEY · MOIST · RICH
SERVINGS 12 | PREP 15 MINUTES | BAKE 20-22 MINUTES
Ingredients:
Wet Ingredients
1½ cups mashed ripe bananas (about 3 medium bananas)
3 large eggs
2 teaspoons pure vanilla extract
Dry Ingredients
1 ½ cups almond flour
½ cup oat flour
½ cup unsweetened cacao powder
2 tablespoons ground flaxseed
1 tablespoon hemp hearts
2 tablespoons collagen peptides
2 tablespoons plain or chocolate protein powder
¼ cup unsweetened coconut flakes
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
Add-In
⅓ cup dark chocolate chips, plus extra for topping (optional)
Method:
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Mix wet ingredients. In a large bowl, whisk mashed bananas, eggs, and vanilla until combined.
In a separate bowl, combine almond flour, oat flour, cacao powder, flaxseed, hemp hearts, collagen, protein powder, coconut, baking powder, baking soda, and salt.
Gently stir dry ingredients into wet ingredients until just combined. Fold in chocolate chips.
Fill muffin cups evenly with batter. Sprinkle with extra chocolate chips.
Bake for 20-22 minutes, until centers are set and a toothpick comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Recipe Notes
Baking Tips: Use very ripe bananas for natural sweetness and moisture. Avoid overmixing or overbaking to keep muffins soft and tender.
Texture Tips: Almond flour creates a naturally moist muffin. Protein powders absorb liquid differently, so add 1–2 tablespoons milk if the batter seems excessively thick.
Easy Swaps: Use plain, vanilla, or chocolate protein powder. Substitute chopped walnuts for some of the chocolate chips for added crunch.
Meal Prep & Storage: Bake ahead and refrigerate cooled muffins in an airtight container for up to 5 days. Freeze individually for up to 3 months.
Serving Ideas: Enjoy slightly warmed with almond butter or Greek yogurt for an easy breakfast or satisfying snack.
