Chocolate Banana Swirl Muffins Recipe

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Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksChocolate or banana? Banana or chocolate? If you’re as bad at decision making as I am, then these muffins will be your best friends as they allow you to enjoy the best of both worlds in one soft and tender package. And the best part is that, for how impressive they look, they’re actually super easy to make and will fit perfectly into your healthy diet.

  • Yield: 12 Servings


  • 1¼ cups (101 g) rolled oats (quick or old-fashioned)
  • 3 tbsp (21 g) ground flaxseed
  • 2 tsp (8 g) baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup (118 ml) unsweetened almond milk
  • 6 tbsp (96 g) almond butter
  • 6 tbsp (128 g) honey
  • 1 tbsp (15 ml) vanilla extract
  • 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
  • 6 tbsp (30 g) unsweetened cocoa powder
How to Make It
  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
  2. Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
  3. Add all of the remaining ingredients except for the mashed bananas and cocoa powder, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Fold in the mashed bananas by hand.
  4. Transfer half of the batter to a separate bowl and set it aside. Add the cocoa powder to the batter remaining in your blender, and process for about 10 seconds or until it becomes fully incorporated. Periodically stop and scrape down the sides of your blender, if necessary.
  5. Spoon a small amount of the banana batter into each muffin cavity, enough to cover the bottom. Follow this with a spoonful of the chocolate batter, and continue alternating until both batters have been used up and the muffin cavities are about ¾ full. Use a toothpick to gently swirl the batters around.
  6. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the baking pan for 5 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.

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