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Chocolate Pecan Bourbon Banana Muffins:

I had some ripe bananas that needed to be used up so it was only fitting to create a new muffin recipe. So here you have some grain-free and refined sugar free chocolate pecan bourbon banana muffins. But if you don’t have access to the limited edition Georgia Grinders Chocolate pecan bourbon don’t worry you can still make these.

Ingredients you will need:

  1. Georgia Grinders chocolate bourbon pecan butter
  2. Pasture raised eggs
  3. Baking soda
  4. Ripe Bananas
  5. Almond flour
  6. Philosophie Cacao Magic (substitute regular cacao)
  7. Chopped chocolate or chocolate chips
  8. Maple syrup

Preparing the muffins:

Preparing these muffins are super simple. I first add all the wet ingredients to a large bowl and with a handheld mixer, mix. And then I add the dry ingredients and mix. Fold in the chopped chocolate or chocolate chips. With a small ice cream scooper, scoop batter, and add to lined muffin tins ( I did two scoops about 1/4 cup of batter). Bake 350 F for 20 minutes or until a toothpick comes out clean.

Meal prep:

These muffins are nice to meal prep ahead of time for a busy work week. I make a batch on Sunday and store in an airtight container in the refrigerator for up to 4 days (if they last that long). These also freeze really well so if you don’t plan on eating them all at once be sure to store 1/2 the batch in an airtight container or Stasher Bag in the freezer.

Check out these other muffin recipes:

Grain Free Pumpkin Spice Chocolate Chip Muffins

Chocolate sweet potato muffins with a date caramel swirl


Chocolate Pecan Bourbon Banana Muffins

Makes 14


  • 1/3 cup Georgia grinders chocolate bourbon pecan butter sub pecan butter
  • 3 eggs
  • 2 ripe bananas
  • 1 tsp baking soda
  • 1 1/2 cup almond flour
  • 1/3 cup cacao magic sub cacao
  • 1/2 cup chopped chocolate or chocolate chips
  • 1/4 cup maple syrup


  • Mix wet ingredients
  • Add in dry ingredients and mix
  • Fold in chocolate chips
  • Add about 2 small ice cream scoops (1/4 cup) to a lined muffin tin
  • Top with more chocolate chips
  • Bake 350 F for 20 minutes or until a toothpick comes out clean