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These double chocolate banana muffins are made with 5 whole ingredients. They are so easy to make and always delicious!
These double chocolate banana muffins are a dream for anyone craving a rich, fudgy treat without the hassle of traditional baking. The combination of peanut butter and cacao creates a deep, nutty complexity that makes these feel much more indulgent.
Despite being completely flourless, these muffins turn out remarkably light and fluffy. The eggs and peanut butter provide the necessary structure and lift ensuring they don’t turn out dense or heavy.
Perfect for busy schedules, these muffins are ready to enjoy in under 30 minutes. They bake quickly, allowing the chocolate chunks to melt into gooey pockets while the cacao creates a soft, cake like crumb.
Whether you need a protein rich breakfast or a quick afternoon pick me up. These simple, flourless bites prove that you only need a handful of pantry staples to achieve bakery quality results.
If you like this recipe, you will also love my Flourless Chocolate Banana Oat Bread or my 4 Ingredient Chocolate Banana Cookies.
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5 Ingredient Double Chocolate Banana Muffins
Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- 1 cup (260 g) peanut butter
- 2 tbs cacao powder
- 1 tsp baking powder
- 1/3 cup chocolate, chopped
Optional Add ins:
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350℉. Use muffin liners or spray the slots with olive oil.
- In a large bowl, whisk together the bananas and eggs until mostly incorporated. Next, mix in the peanut butter and vanilla until combined. Then, add in your cacao powder, baking powder, salt, cinnamon and mix together until smooth. Fold in the chopped chocolate. Transfer batter to the muffin slots, filling 3/4 way up. Bake for 22-25 minutes or until toothpick comes out clean. Transfer muffins to a wire rack allowing them to cool completely.
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- You can use any nut butter instead of peanut butter, like almond butter, sunflower seed butter, etc.
- You can also use chocolate chips instead of the chopped chocolate bar.
- Use dairy free chocolate chips to make this recipe Dairy Free.
Love them! If you pop them in the microwave for a few seconds the next day they are so delightful.
Hi Liv, Thank you for trying the muffins! I’m glad you liked them
like the recipe
Can i use almond butter? I am allergic to peanuts. Thank you for all of your wonderful recipes!
Hi Yvonne, its my pleasure!
Yes you can definitely sub in almond butter for the peanut butter!
These muffins are simply delicious! They are full of protein & easy to make. What a great recipe thanks Stella🙏
Hi Cate, I’m so glad you liked the muffins! Thanks for the kind feedback!
Can you bake this like Banana Bread?
Yes! Bake time is longer – probably 40 minutes or until toothpick comes out clean
These worked out surprisingly well! They puffed up just enough and made an almost cakey consistency. They are on the darker side of chocolates, even with the bananas, but still get moist and delicious.
Thank you for kind feedback! I’m glad you like the texture of the muffins!
It was delicious!
Thank you Gail! I’m glad you liked the cake!
love it
Thank you for trying out the Muffins recipe Carla!!