These paleo banana muffins with chocolate chips will be your new standard muffin recipe. I have been baking them over and over and they disappear within hours! My whole family loves them. They’re made with maple syrup, almond flour so they’re naturally gluten-free and dairy-free!
2 bananas, peeled and broken in half
3 large eggs
1/2 cup maple syrup or honey
3 tablespoons avocado oil, organic canola oil or sunflower oil
2 teaspoon vanilla extract, alcohol free if desired
1 ½ cup almond flour
½ cup arrowroot flour
3 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon salt
1/2 cup dairy-free chocolate chips, preferably mini
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
- Combine bananas, eggs, maple or honey, oil and vanilla in a blender. Blend until smooth.
- Whisk almond flour, arrowroot, coconut flour, baking soda and salt in a large bowl. Add the banana mixture and mix with a silicone spatula until thoroughly combined. Stir in chocolate chips.
- Spoon the batter into the prepared muffin tin wells, dividing evenly. Transfer to the oven and bake until the muffins spring back when touched lightly in the center, 25 to 28 minutes. Let cool in pan 10 minutes. Transfer to a wire rack to cool. Store at room temperature up to 3 days in a sealed container, or freeze up to 2 months.
Feel free to sub in a half cup of chopped paleo chocolate bar for the mini chocolate chips if you are avoiding cane sugar.
- Serving Size: 1 muffin
- Calories: 188
- Sugar: 11
- Sodium: 183
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 2
- Protein: 5