Almond Chocolate Banana Muffins
Recipe type: Gluten Free Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 muffins
  • 3 ripe bananas
  • 3 large eggs
  • 1 Tbsp raw honey
  • 1 tsp vanilla bean extract
  • ⅓ cup coconut flour
  • ½ tsp baking soda
  • ½ cup slivered almonds
  • ½ cup chopped dark chocolate, dairy free
  1. Preheat oven to 180ºC (350ºF) and line a muffin pan with muffin cases.
  2. In a mixing bowl, or the bowl of a stand mixer, add bananas and beat them on medium speed until they are mashed.
  3. Add eggs and beat mixture until combined.
  4. Add honey and vanilla, beat well.
  5. Add coconut flour and baking soda, beat well until all ingredients are well combined.
  6. Pour in almonds and chocolate, mix with a spatula until they are evenly distributed throughout the mixture.
  7. Spoon batter into muffin cases. You can fill them right up as they don’t rise too much.
  8. Bake for 18-20 minutes or until golden brown and a skewer inserted into the middle comes out clean.
  9. Let muffins sit in the pan for about 5 minutes to cool slightly.
  10. Remove muffins from pan and cool completely on a wire rack.
  11. Mufffins will keep in an air-tight container, refrigerated or in the pantry, between 4-5 days.
- If you fill each muffin case right up to the top you will get approx 8 muffins. Fill them lower and you will get approx 10-12 muffins.
Recipe by Wholesome Patisserie at