Paleo Banana Muffins

Paleo Banana Chocolate Chip Muffins


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Is there anything better than something ooey gooey chocolatey goodness coming out of the oven, all hot and melty? In my mind, that answer is a resounding no. These Paleo Banana Chocolate Chip Muffins are a staple in our house, and I’m totally okay with that because they are super clean and refined sugar free. My non-Paleo family loves them, so they’re a keeper!

These are the ingredients I used.

One of the keys to this muffin’s success is the almond flour. It’s one of my go-to’s in my baking, along with coconut flour, because it provides such amazing moisture. Both of those flours are a bit dense, however, so in this recipe I lighten it up a bit with cassava flour. That provides a bit more of the traditional muffin texture we’re all used to.

Mix bananas and wet ingredients first.

I typically make these all in one bowl, but I suppose the proper technique would be to mix your wet ingredients first, and mix the dry ingredients separately, and then combine. But feel free to do whatever works for you!

Once you’ve mixed everything together, add the chocolate chips. I typically start with half a cup, and then sometimes I get a little crazy and add a few on top of each muffin, just for good measure. We love the Enjoy Life brand, and both the mini and regular sizes work well.

Ready to cook!

Throw those bad boys in the oven, and you’re ready to go! The batter is pretty wet, so they take a bit longer than a traditional muffin, about 20 minutes. I let them go until the tops start to brown. Try to let them cool just a few minutes, otherwise your muffin liners may stick to the muffins a bit.

Enjoy! My son asking me for one of my “famous muffins” is a daily occurrence around here. I hope your family enjoys them just as much!

So good!
Banana Muffins
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5 from 3 votes

Paleo Banana Chocolate Chip Muffins

These muffins are so good, my husband and kids prefer them to the regular store-bought version! My son calls them "Mama's famous muffins."
Prep Time10 mins
Cook Time12 mins
Course: Breakfast
Cuisine: American
Keyword: dairy free, gluten free, grain free, paleo
Servings: 12 Muffins
Calories: 180kcal
Author: Christen

Ingredients

  • 3 Ripe Bananas
  • 2 Eggs
  • 2 Tbsp Coconut Oil Room temperature, not melted
  • 1 tsp Vanilla
  • 1/4 Cup Maple Syrup
  • 1/3 Cup Almond Flour
  • 1/4 Cup Cassava Flour
  • 5 Tbsp Coconut Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 Cup Chocolate Chips I prefer Enjoy Life brand

Instructions

  • Preheat oven to 350 degrees.
  • Line a muffin tin with 12 liners and spray with cooking spray.
  • In a large mixing bowl, mash the bananas (I find a pastry cutter works great to do this!) and combine with eggs, coconut oil, vanilla, and maple syrup. Mix until combined.
  • Combine the dry ingredients together, and then mix into the wet ingredients.
  • Cook for about 20 minutes, until the tops of the muffins are browning. Allow to cool before eating, otherwise the muffin liners may stick. Enjoy!

Notes

Using room temperature coconut oil, not melted, will help the muffins retain moisture but not feel greasy.

10 thoughts on “Paleo Banana Chocolate Chip Muffins

  1. Kristina says:

    This makes me hungry! I love the idea of using non-traditional flours. My husband and I are trying to use less processed foods, especially cutting way down on the processed sugar, so these would be a good fit for our current healthy eating endeavors! Plus with the chocolate chips I am a happy camper. “A few more for good measure…” Exactly. We are kindred spirits haha

    • Christen says:

      Haha we must be! I always add a bit more chocolate for good measure – can’t have enough in my mind! But I never feel bad about it in this recipe because the rest of it is so clean, so a little indulgence is ok! 🙂

  2. Beth says:

    5 stars
    Mmm, I see several recipes with fun ingredients, like those spinach-carrot-garbanzo lovelies … but these muffins look like just my craving this morning. I appreciate the tips about letting the muffins cool so the liners won’t stick (I never knew that was why) and that you make it in one bowl rather than wet-and-dry. Always great to know that the non-Paleo eaters like them!

    • Christen says:

      Thanks Kendra! Cassava flour is definitely a new one for me, but I’ve enjoyed using it so far and have had good results. I get mine from Amazon – there’s a link in the post!

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