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.