Banana, Almond Chocolate & Rye Muffins

Banana, Almond Chocolate & Rye Muffins

Banana and chocolate? Yes, all the way! Banana is my favourite breakfast item and I wouldn’t skip it for anything else in the world.  Banana on my porridge? On my yoghurt? On my pancakes? In my pancakes? Yes, yes and yes again! And now about chocolate: I am a healthy sweet tooth and love eating dark, bitter, creamy chocolate along with some coffee, tea, red wine, dried dates, fresh berries – a chocolatey dream (believe it or not, as I am writing these lines I am devouring some pieces of my favourite 85% dark chocolate without any second thoughts). Now, combining banana and chocolate can only be a great idea, don’t you think? The soft sweetness of bananas accompanied by the rich aroma of dark chocolate – hach, it sounds too good to be true. 



are you bananas?

Bananas botanically belong to the berry category, I kid you not. They are a good provider of vitamin B6 which helps your body to produce red blood cells, metabolise carbs and fats to extract our food’s energy and maintain a healthy nervous system. Also, you may not think of bananas as vitamin C source but surprise, they are! Vitamin C isn’t only famous for boosting immunity but also aids our bodies in iron absorption and producing serotonin, a hormone that affects our mood, sleep cycle and stress experiences. Another compound that we find in bananas is manganese, which is a chemical element that’s great for your skin as it helps to produce collagen – a structural protein that makes up connective tissue. Something you may have heard of before is that bananas are filled with potassium and I can tell you that this is not just a rumour: one medium-sized banana will provide you with 1/10 of your daily potassium needs. As it is low in sodium and high in potassium your heart says thank you because that’s the ratio that works against high blood pressure, folks! I would say that’s enough information for one day, let’s mash some of those lush bananas and enjoy those healthy muffins, si?  



For this recipe you will need:

3 ripe bananas

2 tbsp coconut oil, melted

½ cup honey

1 egg

1 tsp vanilla extract

1 ½ cups rye flour

¾ cups dark chocolate (85%), chopped

¾ cups almonds, roughly chopped

1 tsp baking soda

pinch of salt



  1. Preheat your oven to 180ºC and place some muffin cups (approximately 10-12) on a baking tray.
  2. In a food processor, blend the bananas together with the egg, honey, coconut oil and vanilla extract.
  3. Once all ingredients are well combined, add in the rye flour, baking soda and salt and blend until the mixture turns into a smooth batter without any remaining clumps. 
  4. With a spatula or wooden stick, stir in the chopped dark chocolate as well as the almond chunks – though mind to keep a bit of both aside for the next step: we want to top the muffins with some chocolate and nuts because the eye eats too! 
  5. Pour 2-3 tablespoons of batter into each muffin cup and top with a bit of chocolate and almonds (yumyumyummy). 
  6. Bake these little muffins for about 20 minutes or until a knife comes out clean. 
  7. Oh, believe me that I’m slightly jealous that you are now pulling these baby banana-chocolate packages out of the oven, cause I wouldn’t mind having one as of right now! Enjoy! ♥


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