Soft banana muffins with chocolate chips

15 min

Fullness

10 - 12 servings

No need to overcomplicate - just two classic flavors that perfectly complement each other. Flour-free and low in sugar, so you won’t feel heavy afterward, only maybe tempted for seconds.

Cooking Instructions

Mash the bananas well with a fork and mix in the eggs and milk.
Set aside the chocolate, then add all the remaining ingredients and gently stir.
Next, cut the chocolate into small pieces (about 0.5 cm) and fold them into the batter.
Pour the muffin batter into molds and bake for 22–25 minutes at 180°C. Before removing, do the toothpick test. Enjoy 💛

No need to overcomplicate - just two classic flavors that perfectly complement each other. Flour-free and low in sugar, so you won’t feel heavy afterward, only maybe tempted for seconds.

Ingredients

2 large bananas
1 egg
½ cup (120 ml) almond or coconut milk
1.5 cups (150 g) almond flour (regular flour can be used, but almond flour is more nutritious)
3 teaspoons baking powder
1 teaspoon cinnamon
A pinch of salt
2 tablespoons maple syrup
3 tablespoons melted coconut oil
3 tablespoons brown sugar
Half a bar of dark chocolate