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Another great option for those overripe bananas. I am slightly obsessed with dark chocolate and love nothing more than the combo of banana, chocolate and nut butter! These muffins are sweetened naturally with the over ripe bananas and maple syrup. Instead of hydrogenated oils, like vegetable oil, I used coconut oil, and instead of white flour, almond flour. I love coming up with healthy swaps for recipes and making them taste delicious! These are perfect back to school muffins for those hectic mornings;-)


  • 3-4 large ripe bananas, mashed 
  • 3 eggs, room temperature
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy almond butter
  • 1/4 cup maple syrup
  • 3/4 cup almond flour
  • 4 tbsp raw cacao powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon sea salt 
  • ¾ cup dark chocolate chips
  • cup creamy almond butter to swirl in to batter

Preheat oven to 375 degrees. Line a muffin tin with muffin cups or spray well with coconut oil. Combine mashed bananas, eggs, coconut oil, vanilla maple syrup and 1/2 cup almond butter and mix until well blended. In a separate bowl, add all dry ingredients together and slowly add them to the wet ingredients. Stir until well combined. Add dark chocolate chips and divide the muffin mix evenly, filling each cup 3/4 of the way full. If you have extra batter, you can fill a second tray. Put a small dollop of almond butter in each cup and swirl with a toothpick. Bake for 15-18 minutes or until a toothpick comes out clean.