Bananas and chocolate. Need I say more?? 😍
These paleo banana chocolate chip muffins are the perfect way to use up your ripe bananas! I love this recipe because it is so easy and so tasty. Plus, if you do a lot of paleo baking, you probably already have all of the ingredients on hand.
I would say these muffins fall somewhere on the spectrum between a health food and a dessert. Not quite a healthy snack or breakfast, but not quite a dessert. Definitely consume in moderation.
My favorite thing about these muffins is that they have the perfect muffin tops. Muffin tops are a pretty serious matter. If the muffin top isn’t just right, then why even eat a muffin??? Okay, I exaggerate. But you know what I mean. These muffin tops are light and fluffy on the inside and have a slightly hardened, almost shiny exterior. The perfect muffin top. Ahhh just heavenly.
See those bananas? That’s what you’re looking for in terms of ripeness. Ripe enough that you can mash them easily with a fork, but not so ripe that the peels are completely black or anything.
As is the case in all my recipes, make sure to use a coconut flour that is not too finely ground. For example, Bob’s Red Mill high fiber coconut flour is way too finely ground and the texture of the muffins will be totally off. A coarser grained coconut flour like Nutiva is what I recommend.
For the chocolate chips, I use Enjoy Life chocolate chips. They are dairy free but are sweetened with cane juice, so they are not technically paleo. If you would like a paleo option, you can make your own chocolate chunks by cutting up a paleo chocolate bar like Pure7 Honey sweetened chocolate.
- 1 cup (240g) mashed ripe bananas (~3 medium bananas)
- 3 large eggs
- ½ cup (112g) grass-fed butter, ghee, or coconut oil, melted
- ½ cup packed (85g) coconut sugar
- 1½ tsp vanilla extract
- ½ cup tightly packed (75g) blanched almond flour
- ½ cup (64g) arrowroot powder
- ¼ cup (37g) coconut flour
- 2 tsp aluminum-free double acting baking powder
- 1 cup dairy free chocolate chips
- 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.
Did you enjoy the recipe? Let me know in the comments below!
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.