Banana Chocolate Chip Muffins

free from: dairy, grains, gluten & refined sugar (paleo friendly)

These banana chocolate chip muffins are 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.

I eat these for breakfast, dessert, or a snack throughout the day! Seriously obsessed with these muffins.

If you have bananas getting brown, or sitting in your freezer, this is the recipe for you. You can’t even tell that they’re dairy, grain, gluten and refined sugar free! And yes, the banana chocolate chip muffins are paleo friendly 🙂

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.