These incredibly moist and flavorful banana bread muffins are the perfect dessert for your overripe bananas. Incredibly easy to prepare and no sugar needed. Frost them with a delicious chocolate ganache and you’ve got yourself a winner.

Can’t believe the holidays are over and we are already in 2023. This year I want to try to create more naturally sweet recipes. I absolutely love coming up with yummy recipes that require zero sugar. These sugar-free chocolate frosted banana bread muffins are incredibly delicious, super moist and require no sugar. The perfect way to indulge but still cut sugar from your diet. 

More low sugar recipes:

Chai spice stuffed Dates
Paleo Chocolate Hazelnut Fudgsicles
No-Bake Chocolate Coconut Bars

How to prepare these delicious banana bread muffins:

In a medium sized bowl add mashed bananas, eggs, almond butter and coconut oil. Mix until combined.

Add the dry ingredients and mix well. Divide batter evenly between muffin tin and bake in the preheated (350 F) oven for 30 minutes. I love using this silicone muffin tin. 

Add chocolate chips into a bowl. In a saucepan, heat coconut milk over medium heat until it starts to simmer. Then pour over chocolate chips. Wait for a minute, then whisk until fully melted and combined. 

Let the chocolate mixture sit on the counter until it has reached the preferred consistency. If you want to speed up the process, place chocolate mixture into the fridge. 

Once the ganache has reached your desired consistency, frost each muffin with ganache and enjoy. Store leftovers in an airtight container for up to two days.

If you happen to make this glorious recipe, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.

Chocolate frosted Banana Bread Muffins

Yield: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

These incredibly moist and flavorful banana bread muffins are the perfect dessert for your overripe bananas. Incredibly easy to prepare and no sugar needed. Frost them with a delicious chocolate ganache and you've got yourself a winner.

Print

Ingredients

• 4 ripe bananas, mashed
• 4 eggs
• 140 g almond butter
• 4 tbsp coconut oil, melted and cooled
• 80 g ground almonds
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground vanilla (optional)

Chocolate Ganache

• 3/4 cup coconut milk, unsweetened
• 5 oz stevia sweetened chocolate chips

Instructions

1. In a medium sized bowl add bananas, eggs, almond butter and coconut oil. Mix until combined.
2. Add dry ingredients and mix well. Divide batter evenly between muffin tin and bake in the preheated (350 F) oven for 30 minutes.
3. Add chocolate chips into a bowl. In a saucepan heat coconut milk over medium heat and pour over chocolate chips. Wait for a minute, then whisk until fully melted and combined.
4. Let the chocolate mixture sit on the counter until it has reached the preferred consistency. *
5. Frost each muffin with ganache and enjoy.
6. Store leftovers in an airtight container for up to two days.

Notes

*If you want to speed up the process, place chocolate mixture into the fridge.