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.
Vittoria says
These were incredible! Wonderful texture – moist and with a delicious crumb. Gave to my two small children (3 and 6) for breakfast this morning alongside hard-boiled eggs and they absolutely loved them. Husband loves them as well. I did not use chocolate chips in the batch itself, but did sprinkle a few on top of a few of the muffins for a extra treat for my daughter’s lunch (pushed into the batter). But they are really great plain, and I could see them being delicious with other add-ins like raisins or chopped toasted nuts, etc. Thanks for such a great recipe – and particularly for it being nut-free, which makes it so much easier on parents who require nut-free snacks for school lunches. I also REALLY appreciate the weight measurements – so helpful!!
Sarah Nevins says
That’s so great to hear! I’m so glad everyone enjoyed these – thank you so much coming back to let me know what you think!
Andrea says
So I just put a spin on your recipe and will let you know how it turns out!Only because I didn’t have the tapioca flour…So mine will not be nut free as I have used a half a cup of almond flour and instead of making muffins ..I poured it in a loaf pan..because it was just easier that way for me.. lol It is in the oven now, wish me luck!
Sarah Nevins says
Hi Andrea! I think that should still work! I’ve got a similar recipe that this is based on (zucchini bread) that uses the same amount of coconut and almond flour – fingers crossed it works as well as that one!
Amanda says
If I wanted to add a table of natural peanut butter, would I need to decrease the amount of coconut oil?
Sarah Nevins says
Hi Amanda – so sorry I didn’t get back to you sooner! I only just found your comment caught in my spam filter. You probably don’t need the answer to this question anymore, but just in case you’re still wondering I’ll try to answer it.
I haven’t tried this out myself so I can’t say for sure but I do think you’re right in saying that the coconut oil should be reduced if you add peanut butter. I would recommend decreasing the amount of oil by how much peanut butter you use. So if you only add 1 tablespoon peanut butter, you would subtract 1 tablespoon coconut oil. Hope that helps!
ava cohen says
bonjour sarah,
Pouvez vous me donner les quantités en poids cela me facilitera la réalisation de ces muffins.
merci.
Sarah Nevins says
Hi Ava! I updated the recipe to include the weights of the ingredients. Hope you like the muffins!
Marzia Lapadula says
Can I replace tapioca flour with cornflour ? Thanks!!
Sarah Nevins says
Hi Marizia! I haven’t tried this with cornflour yet so I can’t say for sure but I do think it would work out reasonably well. I might recommend adding only 1/3 cup cornflour though as it can be much more drying that tapioca flour
Natalie simon says
My 3 and 5 year old are usually tough to convince when it comes to non wheat flour muffins but they could not tell the difference with these. The whole family loves them! Thank you!
Sarah Nevins says
That’s so awesome to hear! So glad you and your little ones are enjoying these – thanks Natalie! 🙂