If you’re looking for the BEST paleo banana chocolate chip muffins, you WIN!
I’ve been making all different kinds of muffins for years—and by far my favorite muffin combo is banana and chocolate (mostly because of the chocolate).
Muffins are the most versatile food: you can eat them for breakfast, as a snack, or even for dessert. They’re easy to make and easy to freeze, which means you can make big batches ahead of time and have them stashed for a month or two when you’re in the thick of a busy schedule.
And the best part is—while these paleo banana chocolate chip muffins are decadent and moist, they are also gluten free and nut free, making them suitable for a variety of needs.
It’s often hard to get the texture right with paleo muffins, which is why I love using coconut flour over nut flours like almond flour. Coconut flour is not like other nut flours, but once you get the recipe right, the pay-off is the traditional fluffy texture known to muffins.
The other flour in this recipe, cassava flour, is made from the whole root of the cassava plant. It’s a great allergy-friendly flour that has a nice texture and pairs well with coconut flour.
Please note: you cannot swap other nut flours in place of coconut flour. Coconut flour needs more liquid than traditional nut flours. You’ll be very unhappy with the result if you try to substitute other flours in place of it!
The next time you have a few extra ripe bananas on your counter, don’t throw them away! Put them to good use and try out these delicious paleo banana chocolate chip muffins. And then invite me over!Print
These simple paleo banana chocolate chip muffins are easy to make and incredibly decadent. They’re made with a combination of cassava and coconut flour, which means they’re moist and fluffy while also being gluten and nut free!
- 3 medium overripe bananas, mashed (about 1 cup)
- 3 large eggs, room temperature (to prevent the coconut oil or butter from hardening; stick them in some warm water to speed up the process)
- ¼ cup melted coconut oil
- ½ cup pure maple syrup
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 ¼ cup cassava flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup Enjoy Life dark chocolate chips (or any other chocolate chip of choice)
- Preheat the oven to 350°F.
- Beat the first five ingredients together in a mixing bowl or stand mixer.
- Add the cinnamon, cassava flour, coconut flour, baking soda, and baking powder to the bowl and mix until combined.
- Fold in the chocolate chips.
- Line a muffin pan with parchment paper liners or grease a muffin pan with spray, ghee, or coconut oil. Using a cookie scoop, evenly distribute the mix into the 12 slots of the muffin pan.
- Bake for 20-24 minutes or until a toothpick comes out clean. Cool on a baking rack prior to storing in an airtight container.
- Make sure to use overripe bananas as this will give the muffins a tasty banana flavor.
- If you don’t plan to eat the muffins within 3-4 days, store in the refrigerator and they will keep for up to a week.