Gut-Loving Chocolate Banana Nut Butter Muffins

Gut-Loving Chocolate Banana Nut Butter Muffins (Gluten-Free, Protein-Packed & Refined Sugar-Free)

There’s something soul-soothing about baking with ingredients that love your body back. These chocolate banana nut butter muffins are rich, naturally sweet, and secretly packed with nutrients to support your gut, energy, and hormone balance.

With the goodness of ripe bananas, creamy nut butter, and the deep flavor of cacao, these muffins feel indulgent—but are made with ingredients you can feel amazing about. Plus, with optional boosts like flaxseed and vanilla protein powder, they’re even more satisfying and nourishing.

✨ Why You’ll Love These Muffins:

• Gut-friendly and easy on digestion

• Naturally sweetened with bananas and maple syrup

• Gluten-free, dairy-free, and refined sugar-free

• Optional protein & fiber boost

• Perfect for breakfast, snack time, or post-workout fuel

🍫 Ingredients:

• 1 cup nut butter (almond, cashew, or peanut all work well)

• 2 ripe bananas, mashed

• 2 eggs

• ¼ cup pure maple syrup

• 1 Tbsp vanilla extract

• ¼ cup unsweetened cacao powder

• ½ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp sea salt

• Optional: 1–2 Tbsp ground flaxseed

• Optional: 1 scoop vanilla protein powder

👩🍳 Instructions:

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a muffin pan with a bit of coconut oil to prevent sticking (or use silicone liners for easy removal).

3. In a food processor, add all ingredients: bananas, nut butter, eggs, maple syrup, vanilla, cacao powder, baking soda, baking powder, salt, and any optional add-ins like flaxseed or protein powder.

4. Blend until smooth and creamy, scraping down the sides if needed.

5. Spoon the batter evenly into your prepared muffin pan, filling each cup about ¾ of the way.

6. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cool slightly before enjoying—warm, rich, and nourishing!

• Store muffins in the fridge for up to 1 week or freezer for up to 3 months.