Healthier Double Chocolate Chip Banana Muffins with Salted Vanilla Bean Cream Cheese Frosting

These rich, chocolatey muffins are naturally sweetened, gluten-free, and perfect for satisfying a sweet tooth with added nutritional values

Muffin Ingredients

• 3 ripe medium bananas (the more brown spots, the better!), mashed — about 1 ¼ cups

• 3 eggs

• ¼ cup 100% maple syrup

• 2 tsp vanilla bean paste (or substitute pure vanilla extract)

• 2 ½ cups fine blanched almond flour, packed

• ½ cup unsweetened cocoa powder

• 1 1/2 tsp baking soda

• ½ tsp sea salt

• 2/3 cup dark chocolate chips

Cream Cheese Frosting

• 4 oz cream cheese, softened

• 2 tbsp unsalted grass-fed butter, softened

• 1 tbsp 100% maple syrup

• ½ tsp vanilla bean paste (or substitute pure vanilla extract)

• Pinch of sea salt

Optional Easter Topping

• Unsweetened finely shredded coconut, toasted until golden

• Cadbury mini eggs (2–3 per muffin)

How to Make Them

1. Preheat oven to 350°F and line a muffin tin with parchment liners or lightly grease each cup.

2. In a mixing bowl, mash the bananas until smooth. Whip in the eggs, maple syrup, and vanilla until well combined. Add almond flour, cocoa powder, baking soda, and salt. Fold together until just incorporated, then gently mix in the chocolate chips.

3. Scoop the batter evenly into muffin cups (they should be about ¾ full). Bake for 20–25 minutes, or until the tops are set and a toothpick comes out clean. Let them cool completely before frosting.

4. Beat together the cream cheese and butter until smooth and fluffy. Add maple syrup (or honey), vanilla bean paste, and salt. Mix until light and spreadable.

5. Once muffins are fully cool, top with a generous swipe of frosting. Dip each one into the toasted coconut, then nestle a few Cadbury mini eggs on top

Notes:

• Store leftovers in the fridge (they’re delicious chilled too).

• Skip the chocolate eggs for an everyday chocolate muffin that still tastes like dessert.