For a grab-and-go breakfast option, lunch box treat, or afternoon snack, you can’t go wrong with these Banana Chocolate Chunk Muffins! These gluten-free muffins are made with almond butter, coconut flour, chunks of chocolate, and fresh banana and taste yummy!
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Banana Chocolate Chunk Muffins
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
These gluten-free muffins taste so good and can be enjoyed by those that need to follow a gluten-free diet as well as those that don’t.
Instead of regular flour, we’re using coconut flour and with other ingredients like eggs, almond butter, maple syrup and vanilla – as well as chunks of chocolate and mashed up bananas.
The result are delicious and moist banana chocolate chunk muffins that are perfect for a grab-and-go breakfast, to pack into lunch boxes, or as an afternoon snack!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Natural Almond Butter – you could experiment with different nut butters if you like!
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Vanilla Extract
- Coconut Flour
- Baking Soda – also known as Bicarbonate of Soda.
- Chocolate – the recipe uses a small bar of unsweetened baking chocolate, but if you have trouble sourcing unsweetened chocolate, you could use a very dark chocolate bar instead, or just use regular dark, plain, or milk chocolate!
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Bananas
One of the hero ingredients in this dish is bananas, so here are some more recipes using the same:
More Lunch Box/Snack Recipes
These muffins are perfect to pop into a lunch box or for a snack. So for more of these types of recipes, take a look at these next:
- Easy Peanut Butter Jelly Bars Recipe – A Tasty After School Snack!
- Pumpkin Bars with Cinnamon Streusel Topping
- Red, White & Blue M&M’s Cookie Bars
How Do I Make Banana Chocolate Chunk Muffins?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 2 large ripe bananas, mashed
- ¾ cup natural almond butter
- ¼ cup real maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp coconut flour
- ¼ tsp baking soda (bicarbonate of soda)
- ¼ tsp salt
- 1 (3oz/85g) bar unsweetened baking chocolate, chopped into small chunks
- Preheat oven to 180C/350F/Gas 4. Line a 6-muffin cup tin with 6 paper liners and set aside.
- In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
- Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.
- Divide the batter between the 8 muffin cups and place in the pre-heated oven to bake for 18-20 minutes until cooked through and puffy. A toothpick inserted into the center should come out clean.
- Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 31mgSodium: 167mgCarbohydrates: 28gFiber: 5gSugar: 15gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You could enjoy one of these muffins as dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal! (Not all may be gluten-free)
- Appetizer: Spicy Chicken Satay Recipe with a Peanut Dipping Sauce
- Main Dish: Maple-Balsamic Pork Chops in 20 Minutes!
- Side Dish: Garlic and Chive Cauliflower Mash – A Low Carb Side Dish
- Side Vegetable: 5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze
- Beverage: Sparkling Apple Ginger Punch
- Dessert: Chocolate-Covered Strawberries
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!