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Paleo Banana Chocolate Chip Muffins
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
vegetarian-vegan
Vegetarian or Vegan
pescatarian
Pescatarian
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Servings:
12
muffins
Ingredients
1x
2x
3x
1
cup
240g mashed ripe bananas (~3 medium bananas)
3
large eggs
1/2
cup
112g grass-fed butter, ghee, or coconut oil, melted
1/2
cup
packed
85g coconut sugar
1 1/2
tsp
vanilla extract
1/2
cup
tightly packed
75g blanched almond flour
1/2
cup
64g arrowroot powder
1/4
cup
37g coconut flour
2
tsp
aluminum-free double acting baking powder
1
cup
dairy free chocolate chips
Instructions
Preheat oven to 350ºF/177ºC.
Line muffin pan with paper liners.
In a medium-sized mixing bowl, mix together mashed banana, eggs, melted butter, coconut sugar, and vanilla extract
In a large mixing bowl, mix together almond flour, arrowroot powder, coconut flour, and baking powder.
Pour wet ingredients into dry ingredients and mix until just combined.
Fold in chocolate chips.
Divide batter evenly among muffin liners.
Bake for 20-23 minutes until golden brown and the tops spring back when lightly pressed.
Allow to cool in pan for about 5 minutes, then carefully remove to a cooling rack.
Store cooled muffins at room temperature for up to 5 days.
Author:
Kit