These Paleo Almond Butter Chocolate Chip Banana Muffins taste just like your mom’s homemade banana chocolate chip muffins, but way healthier than the ones you remember. They’re gluten-free, grain-free, dairy-free, and have no sugar added – these muffins are sweetened with only bananas!
*2018 Update* Time for another THROWBACK recipe! So many good recipes are buried behind tons of new content, and they certainly don’t get the love they deserve thanks to some less-than-stellar photos…so I’m bringing back the love for these Paleo Almond Butter Chocolate Chip Banana Muffins! I rephotographed the muffins, but I’m leaving the original post text from August 2015 (right after I graduated college) for nostalgia’s sake :) I hope you love them!
Settling in is an unusual feeling, don’t you think? A new apartment and a new city are finally starting to feel like home, but there is still a bit of nostalgia for the places you’ll never live again. My college house (and college, for that matter) has been left behind and now that summer is coming to a close, classes are starting again. The school year is beginning, and for the first time in my life that I can remember…I’m not starting classes too.
Instead, I’m sitting on my patio at home, sipping coffee and looking at our calming view of the Puget Sound, and enjoying my favorite spot in the house, writing a post to you. Let me just say: Our patio is seriously awesome. Super comfy futon, cute yellow trunk/coffee table, dining set, herb garden, twinkle lights, and flowers – what more could a girl want on her patio?
And the best part is that I can work from my patio, my kitchen, and my local coffee shop. On this Monday that’s the first day of school for so many, I’m instead on my own, teaching myself the things I need to move me forward, to my next step. I’m my own teacher and student, but also a peer of each and every person striving to do the same thing. School ends – but it doesn’t really. We graduate into the longterm education of life.
I’ve been trying to learn and grow and reach a lot recently, but it’s nice to still have the comforts of a good old banana chocolate chip muffin when you need something to bring you back to simplicity. This makes a solid batch of 12 muffins, and I bet they’ll disappear quickly. I added a nice dose of almond butter in the middle to give a little gooey filling and it adds such a nice texture and flavor to the muffins, but it’s definitely not necessary for a damn good muffin.
Also – these have NO SUGAR. All the sweetness comes from the bananas, so make sure you use the super ripe ones. Check out the clearance section of your grocery store. A lot of times they’ll have already ripe bananas for way discounted prices. And for these muffins, you want the bananas almost black.
So today, on the first day of school, I challenge you: teach yourself something today.
P.S. If you’ve never baked Paleo or made banana bread…I know of something you could totally teach yourself:
Remember to #bakerita if you try the recipe!
Paleo Almond Butter Banana Chocolate Chip Muffins
- Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
- Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
Divide the muffin batter between the 12 muffin liners, filling each about 2/3 of the way full. Top with more chocolate chunks or chips, if desired.
Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean, and the muffins should spring back when poked with a finger (not stay indented).
- Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
To keep the muffins Paleo and refined sugar-free, use Paleo-friendly chocolate or try making your own.
Also, when these muffins were first posted, they included an almond butter filling. I removed it from the recipe because I don't think it's necessary and it weighed down the muffins a bit. But, if you want to do that still, here are the instructions: add 1 tablespoon of batter to the bottom of each pan. Add a heaping teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups, about another tablespoon of batter.