Ripe bananas? You have to make these! Chocolate Swirl Banana Bread Muffins are a FWP fan favorite! Why? Because they're easy to make, and they're full of simple, healthy ingredients that you probably have in your kitchen right now! Plus they take less than an hour to make - start to finish! Gluten-free, dairy-free, and no oil required!!
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🍴Ingredient Notes
Dry Ingredients
- Almond Flour - I have not tested with any other flour, but if you have a gluten-free 1-1 flour, it usually requires less since it’s more absorbent. If you try substitutions, let me know in the comments! My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Chocolate Layer - Cacao Powder
- Coconut Sugar - Can sub with lakanto monkfruit! (Or do ½ monkfruit and ½ coconut sugar.)
- Dark Chocolate Chips - Chocolate chips are completely optional for this recipe! I personally like to add a few on the top just to make them a little more special. You can also fold them into the batter! Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
🍴Recipe Instructions
Making the Muffin Batter
- In a medium sized mixing bowl add almond flour, baking soda, cinnamon, and salt. Use a whisk or fork to blend until fully combined. (Make sure to get the almond flour clumps out.)
- In a separate bowl add bananas, vanilla, and coconut sugar. Blend until the bananas are mashed up. Then add your eggs and blend until fully combined.
- Slowly start to add your dry mixture into your wet mixture. Scraping down the edges each time you add more flour.
Splitting the Batter
- Once the batter is fully combined, scoop out two cups of batter into a separate bowl. Add the cacao powder, and fold in with your spatula.
- At this point you should have one bowl with the main mixture, and one bowl with the chocolate mixture.
Filling the Muffin Tins
- Now it's time to fill our muffin tins! You can use parchment paper liners, or grease the pan with a non-stick spray. (OR wipe a paper towel into coconut oil and use to grease each cup.)
- Add a small scoop of chocolate into all the cups, then regular mixture, then repeat until they're filled! If you want to add chocolate chips on top, now is the time!
Baking & Cooling
- Place them in the oven and bake at 350 degrees for 15-18 minutes. (It depends on how big the muffins are.)
- Once they're done, remove the pan from the oven. If you used muffin liners, let them sit in the pan for about 2 minutes before removing them. Place on a wire cooling rack. If you greased the pan, let them cool completely before trying to remove them. (It helps if you take a sharp knife and scrape around the edges then use a fork to pop them out!)
Can you freeze Chocolate Banana Muffins?
The muffins store well at room temperature for a couple of days, but they will last longer if they are refrigerated. (About 7-10 days.) They also freeze well! Store them in an air tight glass container. When you remove them from the freezer, place them in the fridge to defrost! You can also slice them in half and heat them up in your toaster oven!
More Muffin Recipes!
- Carrot Cake Muffins
- Gluten-Free Gingerbread Muffins
- Gluten-Free Samoa Muffins
- Lemon Muffins
- Paleo Chocolate Banana Muffins
After you make these Chocolate Swirl Banana Bread Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Chocolate Swirl Banana Bread Muffins
These Chocolate Swirl Banana Bread Muffins take less than 45 minutes to make - start to finish! They're super fluffy, use simple whole food ingredients, and don't require any oil or butter! Plus they are gluten-free!
Equipment
- Stand Mixer or Hand Mixer
- Muffin Pan
- Muffin Liners
Ingredients
Dry Ingredients
- 2 Cups Almond Flour
- 1 Tsp. Cinnamon
- 1 Tsp. Baking Soda
- ½ Tsp. Salt
Wet Ingredients
- 2 Ripe Bananas
- 4 Eggs
- 1 Tsp. Vanilla
- ⅓ Cup Coconut Sugar
CHOCOLATE LAYER
- ¼ Cacao Powder
Instructions
Making the Muffin Batter
- In a medium sized mixing bowl add almond flour, baking soda, cinnamon, and salt. Use a whisk or fork to blend until fully combined. (Make sure to get the almond flour clumps out.)
- In a separate bowl add bananas, vanilla, and coconut sugar. Blend until the bananas are mashed up. Then add your eggs and blend until fully combined.
- Slowly start to add your dry mixture into your wet mixture. Scraping down the edges each time you add more flour.
Splitting the Batter
- Once the batter is fully combined, scoop out two cups of batter into a separate bowl. Add the cacao powder, and fold in with your spatula.
- At this point you should have one bowl with the main mixture, and one bowl with the chocolate mixture.
Filling the Muffin Tins
- Now it's time to fill our muffin tins! You can use parchment paper liners, or grease the pan with a non-stick spray. (OR wipe a paper towel into coconut oil and use to grease each cup.)
- Add a small scoop of chocolate into all the cups, then regular mixture, then repeat until they're filled! If you want to add chocolate chips on top, now is the time!
Baking & Cooling
- Place them in the oven and bake at 350 degrees for 15-18 minutes. (It depends on how big the muffins are.)
- Once they're done, remove the pan from the oven. If you used muffin liners, let them sit in the pan for about 2 minutes before removing them. Place on a wire cooling rack. If you greased the pan, let them cool completely before trying to remove them. (It helps if you take a sharp knife and scrape around the edges then use a fork to pop them out!)
Notes
Chocolate Chip Suggestions -
Chocolate chips are completely optional! I love using the brand Pascha because their chips are dairy-free, soy-free, and have a dark 85% option! (They also make 100% if you're sugar-free.)How to store leftover muffins -
The muffins store well at room temperature for a couple of days, but they will last longer if they are refrigerated. (About 7-10 days.) They also freeze well! Store them in an air tight glass container. When you remove them from the freezer, place them in the fridge to defrost! You can also slice them in half and heat them up in your toaster oven! (Maybe even add a slice of butter..)Nutrition
Serving: 12gCalories: 161kcalCarbohydrates: 13gProtein: 6gFat: 11gSaturated Fat: 1gCholesterol: 55mgSodium: 222mgPotassium: 91mgFiber: 3gSugar: 6gVitamin A: 92IUVitamin C: 2mgCalcium: 53mgIron: 1mg
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Wendy
The muffins came out delicious. I didn’t have coconut sugar so I used 1/4 of honey. I reduce one egg so it wouldn’t be too wet. Thank you for the recipe!
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Ahh yay!! I'm so glad you liked them! xo
Melanie
My favorite muffin recipe!!