Paleo Almond Butter Banana Chocolate Chip Muffins

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!

Course Breakfast, Dessert

Cuisine American

Keyword almond butter, chocolate chip, muffins, paleo

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 198kcal

Author Rachel Conners

Ingredients

3 to 4 medium bananas 1⅔ cups mashed or 380g
3 eggs room temperature
3 tablespoons coconut oil melted
1 teaspoon vanilla extract
⅓ cup (85g) creamy almond butter
⅓ cup (50g) coconut flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
4 ounces dark chocolate chopped

Instructions

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.
3 to 4 medium bananas, 3 eggs, 3 tablespoons coconut oil, 1 teaspoon vanilla extract, ⅓ cup (85g) creamy almond butter
Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
⅓ cup (50g) coconut flour, ¾ teaspoon baking soda, ¾ teaspoon baking powder, ¼ teaspoon salt, 4 ounces dark chocolate
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.

Notes

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.

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