Description
Soft, fudgy banana cocoa muffins made without flour, naturally sweetened with ripe bananas and packed with rich chocolate flavor. These moist muffins taste like a dessert but are made with simple wholesome ingredients.
Ingredients
3 very ripe bananas
2 large eggs
1/2 cup unsweetened cocoa powder
1/2 cup peanut butter (or almond butter)
1/4 cup honey or maple syrup
1 tsp baking powder
1 tsp vanilla extract
1/2 cup dark chocolate chips
Pinch of salt (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tray with liners.
2. Mash bananas in a large bowl until completely smooth.
3. Whisk in eggs, peanut butter, honey (or maple syrup), and vanilla extract.
4. Add cocoa powder, baking powder, and salt. Mix until fully combined and smooth.
5. Fold in chocolate chips.
6. Divide batter evenly into muffin cups.
7. Bake for 18–22 minutes, or until muffins are set and a toothpick comes out mostly clean.
8. Let cool slightly before removing from pan and serving.
Notes
Use overripe bananas for maximum natural sweetness and softness.
Do not overbake or muffins will dry out.
Peanut butter adds richness but can be replaced with almond butter.
Best enjoyed warm or stored in fridge for up to 3 days.
You can add nuts or extra chocolate chips for more texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg