Who doesn’t want grain-free double chocolate muffins? Right?! These chocolate chip muffins have tons of the good stuff in there like pumpkin, almond butter, banana, flax and, of course, chocolate! Mini muffins are perfect for portion control and little fingers;) In collaboration with The Food Artist, I bring you grain-free, flourless chocolate chip muffins.
We make these gluten-free almond butter chocolate chip banana muffins often at my house and we love them. This is a double chocolate alternative that omits the oats making them totally grain-free.
Let us know what you think!
- 2 large eggs, beaten
- 1 large banana, mashed
- ½ cup unsalted almond butter
- ½ cup maple syrup
- 1 cup pure canned pumpkin
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground flax meal
- 1 ½ teaspoons baking powder
- ⅛ teaspoon kosher salt
- 2 teaspoons vanilla extract (try espresso powder for a grown up version!)
- ½ cup mini semi sweet or dark chocolate chips, plus more for topping.
- Preheat oven to 350 F and grease a mini muffin tin with non-stick cooking spray. Line the cups with mini paper liners if desired.
- In a large bowl, using a whisk or rubber spatula, stir together the eggs, almond butter, maple syrup, pumpkin, cocoa powder, flax seed, baking powder, salt and vanilla extract. Stir until completely combined and smooth. Fold in the chocolate chips until incorporated.
- Using a tablespoon measure or mini ice cream scoop, drop 1 tablespoon mounds into each well of the prepared muffin tin. Each cavity should be filled to ¾ of the way up.
- Sprinkle each muffin with about a teaspoon of additional chocolate chips and bake for 12-15 minutes until the muffins spring back slightly when touched.
- Store muffins in an airtight container at room temperature for 4-6 days, or in the freezer for up to 3 months.