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A handheld chocolatey twist on banana bread, these mouthwatering muffins are a great way to use up ripe bananas. Our banana chocolate muffin recipe can easily be made with ingredients from a well-stocked pantry, making them a go-to last-minute breakfast or meal prep snack. 

    Avocado oil mayo combined with the fruit provides a moist, meltingly tender texture that helps make these muffins even better than traditional ones. The cacao powder, ripe bananas, and sweetener add a sinfully sweet taste without all the extra cane sugar or corn syrup of a typical store-bought muffin. We used flax to provide the structure that eggs would in a muffin recipe with eggs, but you can also use eggs or egg whites if you prefer.   


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