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Chocolate Banana Almond Flour Muffins with Chia Seeds

Author: Pamela, inspired by Le Pain Quotidien

Ingredients

  • 1 ¾ cups blanched almond flour not almond meal – I use Honeyville
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • 2 Tablespoons of chia seeds + 1 Tablespoon for muffin tops
  • ½ cup diced pitted dates about 7 dates (easier to dice when they’re cold) (optional, or ½ cup chocolate chips)
  • 4 Tablespoons melted unrefined coconut oil
  • 4 Tablespoons whole unsweetened yogurt
  • 1/3 cup 100% pure maple syrup or honey
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 medium very ripe bananas mashed

Instructions

  • Preheat oven to 350 degrees.  Line a 12-cup muffin pan with unbleached parchment liners.
  • In a large bowl, whisk together almond flour, cocoa powder, baking soda, salt and 2 Tablespoons chia seeds.  Add dates and break up pieces so they don’t stick together.
  • In a blender, combine coconut oil, yogurt, maple syrup, eggs, and vanilla.
  • Pour wet mixture into bowl with dry ingredients and stir until just combined.  Fold in mashed bananas.
  • Divide the batter into the prepared pan.  (An ice cream scoop makes this job easy.)  Bake for about 30-35 minutes or until a toothpick inserted into a muffin comes out  clean.