Chocolate Banana Muffins (Gluten-free)
Prep time
Cook time
Total time
Makes: 6 muffins
  • 2 medium very ripe bananas (see note)
  • ¼ cup coconut sugar
  • 2 tablespoons light cooking oil, such as avocado
  • 1 large egg
  • ½ teaspoon Mexican vanilla (or your favorite vanilla extract)
  • ¼ cup almond flour
  • ¼ cup oat flour
  • ¼ cup cocoa powder
  • 1 tsp ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup semisweet chocolate chips, plus more for topping
  1. Preheat the oven to 350F. Line a muffin tin with 6 muffin cups.
  2. In a large bowl, mash the bananas very well with a fork. The smoother, the better. (See note.) Add coconut sugar, cooking oil, egg and vanilla and stir until well-combined.
  3. Add almond and oat flours, cocoa powder, cinnamon, baking soda and salt and stir until fully incorporated. Fold in chocolate chips.
  4. Divide batter evenly among 6 prepared baking cups. Sprinkle a few additional chocolate chips on top.
  5. Bake 18-20 mins or until an inserted toothpick comes out clean. Allow to cool on a wire rack before serving. Enjoy!
The riper the bananas in this recipe, the better. I'm a notorious banana hoarder (or a terrible banana eater?) -- I have nearly an entire freezer drawer full of them -- so my favorite way to get a silky, almost caramel flavor from the bananas in this recipe is to use defrosted frozen bananas. Freeze them whole, then defrost them in the peel. They'll end up dark, dark brown, and the fruit will be delightfully slimy and slug-like (when it's time to bake, let them slip from the peel right into the bowl) but I promise they make for the most decadent muffins.
Recipe by the pig & quill at