Paleo Banana Chocolate Chip Muffins
These paleo banana chocolate muffins are the best! They are so easy to make and have the perfect texture. They are also gluten-free and dairy-free.
Servings: 12 muffins
Calories: 277kcal
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tbsp coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 2 ripe bananas
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup full fat coconut milk
- 1/4 cup honey
- 1 tablespoon organic vanilla extract
- 1 cup chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except for the chocolate chips to your standing mixer and mix well until smooth.
- Stir in the chocolate chips or chunks by hand.
- Line a muffin tray with parchment paper muffin cups.
- Transfer the batter to the muffin cups.
- Place the tray in the oven and bake for 23-26 minutes, or until a toothpick inserted inside comes out clean.
Notes
- This recipe yields 12 muffins.
- The cooking time for these muffins varies slightly depending on the size of the bananas you use.
- Store these muffins in an airtight container in the fridge for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
Nutrition
Calories: 277kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 111mg | Potassium: 137mg | Fiber: 3g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg