These double chocolate banana muffins are my actual weakness, and perfect to make when you’ve got a couple overly ripe bananas on hand. They are spongey, fluffy and rich in chocolatey flavour. Drizzling with cashew butter (or any nut butter) afterwards makes them even more delicious and indulgent. They’re not too sweet either which is a plus for me when it comes to baked goods.
Best part about this recipe (besides that it’s gluten-free & dairy-free) is that all the ingredients get mixed into 1 bowl. No crazy mess, just a bowl and a fork to wash afterwards! That’s my kind of baking. Enjoy for breakfast or dessert, take them to the office or to a party! They really are the best.
I hope you love them as much as I do! Remove to tag me on social media if you give them a go!
Double Chocolate Banana Muffins
Makes 9 muffins
Note: These can also be made with 1 cup almond flour + ¼ cup coconut flour. The texture is a little different than with all purpose flour, and they will need to bake slightly longer (about 5 minutes). Let them cool before diving in, they are very soft straight from the oven but set up very well.