Banana-Chocolate Chunk Muffins

A delicious way to use up ripened bananas! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 muffins


  • 2 large ripe bananas, mashed
  • 3/4 cup natural almond butter
  • 1/4 cup real maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 oz bar unsweetened baking chocolate, chopped into small chunks


  1. Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.

  2. In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.

  3. Add the flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.

  4. Divide the batter between the 8 muffin cups and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.

  5. Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!

Recipe Notes

Tip: When my bananas are ripe or over ripe, I peel them and put them into freezer bags and freeze. This way I always have ripe bananas to make recipes just like these Banana-Chocolate Chunk Muffins!