Description
Delicious and moist Chocolate Almond Butter Swirl Muffins made with ripe bananas, creamy almond butter, and rich cocoa powder. These muffins feature a delightful almond butter swirl on top, baked to perfection for a healthy, flavorful treat perfect for breakfast or a snack.
Ingredients
Scale
Main Ingredients
- 4 Large Bananas (very ripe, about 1 3/4 cup mashed)
- 1/4 Cup Coconut Oil (melted)
- 3 Eggs (room temperature)
- 2 Teaspoons Vanilla Extract
- 1 Cup Creamy Almond Butter (divided: ½ cup for the muffins, and ½ cup to swirl on top before baking)
- 1/2 Cup Unsweetened Cocoa Powder
- 1/3 Cup + 1 Tablespoon Coconut Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Sea Salt
- 1 Cup Chocolate Chunks
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Prepare the muffin tin: Line a muffin tin with paper liners or grease the pan well with coconut oil or butter to prevent sticking.
- Mash the bananas: In a large bowl, mash the very ripe bananas thoroughly using a fork until smooth.
- Combine wet ingredients: Add melted coconut oil, eggs, vanilla extract, and half of the almond butter (½ cup) to the mashed bananas. Stir until just combined.
- Add dry ingredients: Incorporate the unsweetened cocoa powder, coconut flour, baking soda, and sea salt into the wet mixture. Mix gently until everything is just combined.
- Fold in chocolate chunks: Gently fold the chocolate chunks into the batter to distribute them evenly.
- Fill muffin cavities: Divide the batter evenly among the muffin cups in the prepared muffin tin.
- Swirl almond butter: Spoon a small amount of the remaining almond butter (½ cup) on top of each muffin. Use a knife to swirl the almond butter into the batter for a marbled effect.
- Bake the muffins: Bake in the preheated oven for 19-21 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for a few minutes, then remove them and cool completely on a wire rack before enjoying.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- You can substitute almond butter with peanut butter if desired, though it will alter the flavor.
- If you prefer a sweeter muffin, consider adding a tablespoon of honey or maple syrup.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; thaw at room temperature before eating.
