Banana Chocolate Chip Muffins

30 minute sweet treat to share with friends or hide all for yourself

dairy, grain, gluten & refined sugar free goodness (paleo & candida friendly)

This is such an easy recipe to make. I usually have all of the ingredients on hand and it’s a great treat to have throughout the week.

The following recipe makes 9 moist, fluffy muffins. If you’d rather make a loaf, double this recipe and increase bake time to 40-50 minutes.

Wet ingredients:

  • 2 slightly brown, medium bananas
  • 2 eggs
  • 1.5 tbsp. coconut oil, melted
  • 1/4 cup nut butter (I used almond)

Dry ingredients:

  • 3/4 cup almond flour, packed
  • 1 tsp baking powder
  • 1/4 cup monkfruit sweetener
  • 1 tsp ground flaxseed
  • A dash of cinnamon
  • 1/2 cup chocolate chips (I used Artisan Kettle sugar and dairy free chips)

Preheat oven to 350F. Mash bananas in a medium sized bowl. Then add all other wet ingredients and mix thoroughly. In a separate bowl, add dry ingredients (except chocolate chips) and whisk together. Combine the two mixtures with a hand mixer until creamy. Fold in chocolate chips.

Line cupcake tray and fill 3/4 of each cup with the mixture. Bake for 20 minutes. Let cool and enjoy! These will last 2-3 days in fridge, they also freeze REALLY well.

2 thoughts on “Banana Chocolate Chip Muffins

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