Paleo Banana Muffins
These simple paleo banana muffins are decadent, fluffy and moist. They’re the perfect healthy breakfast treat or snack, and the entire recipes mixes up in one bowl. This recipe is freezer friendly and great for meal prep!
Prep: 10Cook: 24Total: 34 minutes
Servings: 12 1x
Ingredients
- 3 medium overripe bananas, mashed (about 1 cup)
- 3 large eggs, room temperature
- 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
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with parchment paper liners.
- In a large mixing bowl, beat together the bananas, eggs, coconut oil, and maple syrup.
- Add the salt, cinnamon, cassava flour, coconut flour, baking soda, and baking powder to the bowl and mix until combined.
- Fold in ½ cup chocolate chips.
- Transfer the batter to the muffin liners, filling each slot about ¾ full. Sprinkle the tops with the remaining ¼ cup chocolate chips.
- Bake for 20-24 minutes or until a toothpick comes out clean. Cool on a baking rack prior to storing in an airtight container.
Notes
- 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.