Use up your overly ripe bananas with these easy Chocolate Chip Paleo Banana Muffins – quick to whip up and only about 20 minutes to bake! | Nut Free + Dairy Free
Add these Chocolate Chip Paleo Banana Muffins to the list of things you didn’t know that you needed in your life!
They’re
✔️soft
✔️moist
✔️chocolate studded
✔️allergy friendly
Plus they make your house smell amazing while baking!
Altogether these paleo banana muffins are super easy to make. The prep takes about 15 minutes and they cook in basically the same amount of time.
Start out by mixing together the wet ingredients beginning with the eggs. Whisk well then follow up by adding in the melted and cooled coconut oil, the honey (or maple syrup) and the vanilla extract.
The bananas:
As is true with all baked banana goods: the darker and spottier the better. The more ripe the bananas are the sweeter they taste and the softer the texture making them much easier to mix and mash into a batter.
As much as I love using as few bowls and utensils as possible when it comes to baking, I do recommend mashing the bananas together in a separate small bowl (as seen in picture 6) before adding it to the rest of your batter. It’s much easier to mash up the bananas on their own and you can get rid of the lumps far easier this way. It only takes an extra minute or two but it’s worth it for the ease.
Once mashed go ahead and mix the mashed bananas into the batter.
At this point it just a matter of mixing in the remaining dry ingredients (picture 8): tapioca flour, coconut flour, cinnamon, baking soda and salt. Use a spoon or a whisk to bring it all together until no lumps remain and then fold in your chocolate chips (picture 9).
Spoon the batter into your prepared muffins tins almost to the top. For prettier muffins I like to sprinkle a few extra chocolate chips over the batter just before baking.
Then just pop them in the oven to bake for about 18-20 minutes until cooked through and you’re all set!
The end result is a chocolate studded muffin that’s soft, moist and naturally sweetened without a load of hassle putting it all together. Unlike a lot of paleo bananas muffins I find these are also nut free which makes them great for sharing and packing away in school lunches.
Depending on how tolerant you are with coconut flour these can also be made suitable for a low FODMAP diet so long as your swap out the honey for the maple syrup!
Paleo Banana Muffins F.A.Q’s
How should I store these?
- These keep best when stored in an airtight container in the fridge.
How long do these last?
- Store in the fridge – these should keep about 5-6 days.
Can you freeze them?
- Yes! Let the muffins cool to room temperature. Wrap the muffin tightly individually or add them to a large ziplock bag and store in the freezer for up to three months. To defrost just let it thaw out in the fridge over night.
Can I use different flours?
- I haven’t tried this particular recipe using any other flour blenders however I have had a lot of success recently using tapioca flour in place of almond flour in very similar recipes. I do think a 1:1 sub would work here but I don’t have any recommendations for subbing out the coconut flour.
Can I make this without the eggs?
- I don’t have any recommendations on how to make this particular recipe egg free. If you’re interested in an egg free banana bread you can try this Chickpea Flour Banana Bread (not paleo) or look to these paleo + vegan almond butter banana muffins.
Enjoy!
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Chocolate Chip Paleo Banana Muffins
Use up your overly ripe bananas with these easy Chocolate Chip Paleo Banana Muffins - quick to whip up and only about 20 minutes to bake! | Nut Free + Dairy Free
Ingredients
- 4 eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (85 g) honey, or maple syrup (use maple for low FODMAP)
- 1/2 cup (104 g) coconut oil, melted & cooled
- 2 mashed ripe bananas , about 1 cup (the darker/spottier the better)
- 1/2 cup (55 g) tapioca flour
- 1/2 cup (56) coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup (57 g) dairy free, paleo friendly chocolate chips
Instructions
- Preheat your oven to 350°F/180°C. Grease or line a 12 cup muffin tin. Set aside.
- Beat the eggs in a medium sized bowl. Add the vanilla, honey (or maple) and the oil to the eggs, mixing thoroughly. In a separate small bowl mash the bananas removing as many lumps as you can. Stir in the mashed bananas in with the egg mixture.
- Add the dry ingredients to the bowl: (tapioca flour, coconut flour, baking soda, cinnamon and salt) and mix until well combined.
- Stir in the chocolate chips. Optional: save a few chocolate chips to sprinkle over the top of the muffin batter just before baking.
- Scoop the batter out and into the prepared muffins tins. Fill about 3/4 of the way full. Drop a few extra chocolate chips over the batter and bake in the middle of the oven.
- Bake for 18-20 minutes. To check for doneness - insert a toothpick or a knife in the centre of any muffin. If it comes out clean without any crumbs they're done.
- Let muffins cool for about 10 minutes before removing and enjoy!
Notes
F.A.Q's and Tips
How should I store it?
- These keep best when stored in an airtight container in the fridge.
How long does it last?
- Store in the fridge - these should keep about 5-6 days.
Can you freeze it?
- Yes! Let the muffins cool to room temperature. Wrap the muffin tightly individually or add them to a large ziplock bag and store in the freezer for up to three months. To defrost just let it thaw out in the fridge over night.
Can I use different flours?
- I haven't tried this particular recipe using any other flour blenders however I have had a lot of success recently using tapioca flour in place of almond flour in very similar recipes. I do think a 1:1 sub would work here but I don't have any recommendations for subbing out the coconut flour.
Can I make these in a blender or food processor?
- Yes! And it's probably less work since you don't need to mash the bananas separately by hand. Everything can be mixed in the blender/processor except for the chocolate chips - mix those in and the end or just sprinkle the chips over the top of the batter in the muffins tins.
Can I make this without the eggs?
- I don't have any recommendations on how to make this particular recipe egg free. If you're interested in an egg free banana bread you can try this Chickpea Flour Banana Bread (not paleo) or look to these paleo + vegan almond butter banana muffins.
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 202Saturated Fat: 10gCholesterol: 54mgSodium: 171mgCarbohydrates: 20gFiber: 2gSugar: 11gProtein: 3g
