These gluten-free almond butter banana chocolate chip muffins are rich and decadent, and you'd never know they're actually low in sugar (sweetened with banana and a touch of honey), have no oil or butter, and are naturally gluten-free!
Course: Breakfast, Dessert, Snack
Keyword: banana, chocolate, healthy, muffin
2medium-large ripe bananas (approx. 6-7 oz. each, weighed with peel)(speckled bananas are best)
1 cupnatural almond butter (can sub peanut butter)
In a medium mixing bowl, mash the bananas. Add eggs, almond butter, honey, and milk and stir well.
In a separate small bowl, stir together dry ingredients (cocoa powder, baking soda, baking powder, and salt).
Add the dry ingredients to the wet ingredients and stir lightly until just combined, being careful not to over-mix.
Spray 12 regular-size muffin cups with cooking spray or fill with muffin liners. Fill with batter and sprinkle chocolate chips on top of each muffin cup.
Bake for 15-17 minutes until the muffin tops are mostly set if you lightly jiggle the pan. (If you insert a toothpick, they'll still be gooey, but they'll set more as they cool).
Let muffins cool for 15 minutes and then remove from the muffin tin, using a knife around the edges to loosen the muffins if needed. Store leftover muffins on the counter or in the fridge in an airtight container for up to 3 days. Freeze remaining muffins for up to 2-3 months.
Since these muffins are already dark, it can be a bit hard to tell when they're done baking. Err on the side of under-baking (they'll be dry if over-baked!)
*I've experimented with as little as no honey and as much as 1/4 cup honey. I've found that 2-3 Tbsp. is perfect for me as someone who enjoys very dark chocolate. If you're not used to especially dark chocolate, you may wish to start with 1/4 cup. If you're following a low-sugar diet and enjoy very dark chocolate, you can successfully omit the honey entirely, as the bananas add sweetness.