I love these ABC Banana Muffins! These are one of the most popular muffin recipes on the blog and that is because they are SO easy to make and taste ah-mazing! Very moist (sorry not sorry), chocolatey and satisfying. I love the mix of almond butter and dark chocolate chips. Such a good combination! You can also use any nut butter you love - peanut butter, pecan butter, cashew butter - you name it. This recipe is super versatile with that.
Here's what you need for these ABC Banana Muffins:
- Almond Butter - or your fave nut butter as I said. You want it to be creamy / drippy nut butter so nothing too hard or cold. If yours is hard/cold make sure to melt it slightly so that it will mix well.
- Avocado Oil - So underrated to bake with! It has a very neutral taste. Plus, very healthy!
- Eggs
- Maple Syrup - you can also use honey in place of this if you do not like maple.
- Vanilla - duh, it's a baked good 🙂
- Almond Flour - My fave gluten free flour to bake with! Best texture in my opinion.
- Baking Soda
- Chocolate Chips - You can use dairy-free dark chocolate or any chocolate chips you love. A cut up chocolate bar also works. You can also mix in nuts too!
These last in the fridge for about 3-4 days or in the freezer for up to 3-4 weeks. Just zap it in the microwave when you want to eat from frozen! Easy peasy.
**To make a LOAF - add 1/2 C more flour**
This recipe makes 12 muffins.
Ingredients:
Directions:
Preheat oven to 350.
Combine bananas, eggs, avocado oil, maple syrup, almond butter and vanilla in a large mixing bowl. Mix with a hand mixer until well combined.
Add in baking soda and flour. Mix well again and then add chocolate chips.
Line/ grease a muffin tin and fill 3/4 the way with batter. Add more chocolate chips on top. Bake for 20 minutes. Enjoy!
To make a loaf - grease/line a loaf pan and fill it with the batter. Bake for 55 minutes.
MUFFINS WITH CHOCOLATE CHIPS MIXED IN:
MUFFINS WITH CHOCOLATE CHIPS ON TOP:
