Flourless Chocolate Banana Muffins
Flourless Chocolate Banana Muffins are rich, moist, and fluffy with a hint of sweetness. They’re perfect to enjoy with a glass of milk or cup of coffee. They’re made with bananas, cocoa, and peanut butter and contain no grains, tree nuts, or eggs. They can easily be made vegan too!
What do I need to make Flourless Chocolate Banana Muffins?
Here’s the simple ingredient list for these decadent, chocolaty muffins:
Ground flax seeds – combine these with hot water to create an egg substitute. If possible grind them at home instead of buying them pre-ground. The fatty acids are quite unstable and can go rancid quickly. I like to grind a batch in a coffee grinder and keep them in the freezer so they’re fresh whenever I need them.
Mashed Bananas – It takes about 3-4 bananas to get the cup and a half needed for the recipe. Try to use the ripest bananas possible for maximum sweetness and banana flavour. Since the muffins don’t have much else in the way of sweeteners, extra ripe bananas are a plus!
Pure Maple Syrup – Be sure to use the real deal and not “maple flavoured” or “pancake syrup” which are just artificial corn syrups. If you can’t find pure maple syrup, raw honey is a good substitute.
Organic Valley Butter – This butter is so delicious and is golden in colour which indicates the cows were out on pasture, leading to more nutrients like vitamin A. To make this recipe vegan, use melted coconut oil instead.
Natural Peanut Butter – Be sure to use peanut butter with no added oils or sugar! Watch out because there are some “natural” peanut butters that do contain these ingredients! I used salted peanut butter, but if you use unsalted, just add a little Celtic sea salt to the batter. If you’re working with a peanut allergy, substitute another nut/seed butter such as SunButter.
Sweetened Cocoa Powder – It’s very rare for me to use sweetened cocoa, but I felt like these muffins just needed a hint more sweetness and adding more maple syrup would make them too moist. I actually used Equal Exchange dark hot chocolate mix which just contains sugar and cocoa. Be careful about using other hot cocoa mixes because they may contain powdered milk or other ingredients that may behave strangely when baked. That being said, you can certainly use unsweetened cocoa too! The muffins won’t be very sweet, but they’ll still be rich and delicious. Using extra ripe bananas or sweeter chocolate chips would also hlep.
Dark Chocolate Chips – I’ve tried this recipe with 72% cacao and 60% and found that the 60% was the perfect balance. However, this is totally subjective (my husband thinks that semi-sweet or even milk chocolate would have been much better). So while I recommend a dark chocolate chip, use whichever ones best suit your taste!
How to Make Flourless Chocolate Banana Muffins
Start by preheating the oven to 350℉ and grease a muffin pan with coconut oil or butter. In a small bowl, whisk the flax seeds and hot water and set aside. Within a few minutes it will become gelatinous and act as an egg.
In a large bowl, use an electric hand mixer to beat the mashed banana, maple syrup, butter, peanut butter, flax mixture, and vanilla. Do not over mix.
Then, in a separate, smaller bowl, whisk the cocoa, baking powder, baking soda, cinnamon, and salt if using. Pour the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips.
Divide the batter between the 12 cups in the muffin pan. Then dollop a teaspoon of peanut butter on top of each muffin and swirl it in with a toothpick. Then bake the muffins for about 35 minutes or until a toothpick inserted in the centre comes out clean. Let the muffins cool in the pan for 5-10 minutes before turning out onto a cooling rack. Enjoy!
I hope your enjoy these Flourless Chocolate Banana Muffins! Be sure to leave me a rating below and let me know what you think in the comments! Happy baking!
More Banana Muffin Recipes to Try
If you loves these Flourless Chocolate Banana Muffins, try out these other delicious recipes:
- CHOCOLATE BANANA RYE MUFFINS
- MINI BANANA BUNDT CAKES WITH CHOCOLATE CHIPS
- BANANA DATE MUFFINS
- VEGAN BLUEBERRY BANANA MUFFINS
- VEGAN TAHINI BANANA MUFFINS
Flourless Chocolate Banana Muffins
- 1 Tbsp flax seeds freshly ground
- 3 Tbsp hot water
- 1½ cups mashed bananas about 3-4
- ⅓ cup pure maple syrup
- 3 Tbsp Organic Valley butter or coconut oil, melted
- 1⅓ cup natural peanut butter* plus extra for swirling
- 1 tsp pure vanilla extract
- ¾ cup sweetened cocoa powder**
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp Celtic sea salt if peanut butter is unsalted
- ¾ cup dark chocolate chips
- Preheat the oven to 350℉ and grease a muffin pan with coconut oil or butter.
- In a small bowl, whisk the flax seeds and hot water. Set aside.
- In a large bowl, use an electric hand mixer to beat the mashed banana, maple syrup, butter, peanut butter, flax mixture, and vanilla. Do not over mix.
- In a separate, smaller bowl, whisk the cocoa, baking powder, baking soda, cinnamon, and salt if using.
- Pour the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips.
- Divide the batter between the 12 cups in the muffin pan.
- Dollop a teaspoon of peanut butter on top of each muffin and swirl it into the batter with a toothpick.
- Bake the muffins for about 35 minutes or until a toothpick inserted in the centre comes out clean.
- Let the muffins cool in the pan for 5-10 minutes before turning out onto a cooling rack. Enjoy!