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Soft, moist and fluffy Banana Chocolate Chip Muffins. Made with sweet ripe bananas, maple syrup, coconut oil, gluten-free flours, and dark chocolate morsels. Great way to use ripe bananas and make delicious muffins for breakfast or for snacks. Gluten-free, dairy-free and refined-sugar free.
Banana Chocolate Chip Muffins
These Banana Chocolate Chip muffins are so soft, moist and fluffy. They’re super easy to make and a great way to use up ripe bananas. The riper the bananas, the sweeter the muffins will be. These muffins are so good and make for a great breakfast or snack. Perfect for meal prepping too as they are so quick and easy to make. Did we mention they are gluten-free, dairy-free, and refined-sugar free?
What you need to make Banana Chocolate Chip Muffins:
Ingredients:
- Ripe Banana
- Eggs
- Maple Syrup
- Refined Coconut Oil
- Vanilla Extract
- Bleached Almond Flour
- Tapioca Flour
- Baking Powder
- Baking Soda
- Pink Sea Salt
- Dark Chocolate Morsels
Equipment:
- 12- Muffin Baking Tin
- Muffin Liners
- Large Mixing Bowl
- Whisk
- Cooling Rack
How to make Banana Chocolate Chip Muffins:
- Step 1– Preheat oven at 350 degrees F. Line a muffin tin pan with muffin liners.
- Step 2– In a large mixing bowl, mash a banana. Crack in eggs and add in maple syrup, coconut oil, and vanilla extract. Whisk together until well combined.
- Step 3– Add in almond flour, tapioca flour, baking powder, baking soda, and pink sea salt. Whisk together until well combined and batter is formed. Make sure there aren’t any flour streaks left. Fold in chocolate morsels.
- Step 4– Using an ice cream scooper or spoon, evenly scoop batter into lined muffin tin pan. Sprinkle extra chocolate morsels on top for garnish if desired. Place muffin tin on preheated oven and bake for 25 minutes.
- Step 5– Remove muffins from oven and allow them to rest for 10 minutes. remove each muffin and place on cooling rack. Allow them to cool-off and set for another 10 minutes. Enjoy!
Tips and Substitutions:
- Use ripe bananas- The riper the bananas, the sweeter the muffins will be.
- Preheat oven and use a thermometer– this will ensure your oven is the correct temperature.
- Do not fill muffins all the way to the top– as muffins rise in the oven, they will overflow. Fill each muffin about 2/3 up.
- When muffins are ready to come out of the oven, open the oven slowly– This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
- Make sure to transfer muffins to a cooling rack– This way they can cool on the inside and not continue baking. You want nice and moist muffins!
How to store your Banana Chocolate Chip Muffins:
Allow muffins to completely cool-off then place in an air-tight container or zip bag. Keep muffins refrigerated for up to 4-5 days.
Do you like Banana and Chocolate flavor? You may also like these other recipes with this delicious flavor combo:
Did you like this Banana Chocolate Chip Muffins recipe? You may also like these other muffin recipes:
Banana Chocolate Chip Muffins
Soft, moist and fluffy Banana Chocolate Chip Muffins. Made with sweet ripe bananas, maple syrup, coconut oil, gluten-free flours, and dark chocolate morsels. Great way to use ripe bananas and make delicious muffins for breakfast or for snacks. Gluten-free, dairy-free and refined-sugar free.
Ingredients
- 2 ripe bananas
- 2 eggs
- 2 tbsp maple syrup
- 2 tbsp unrefined coconut oil
- 1 tsp vanilla extract
- 2 cups bleached almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pink sea salt
- 1/2 cup chocolate morsels (more for garnish if desired)
Instructions
-
Preheat oven at 350 degrees F. Line a muffin tin pan with muffin liners.
-
In a large mixing bowl, mash a banana. Crack in eggs and add in maple syrup, coconut oil, and vanilla extract. Whisk together until well combined.
-
Add in almond flour, tapioca flour, baking powder, baking soda, and pink sea salt. Whisk together until well combined and batter is formed. Make sure there aren't any flour streaks left. Fold in chocolate morsels.
-
Using an ice cream scooper or spoon, evenly scoop batter into lined muffin tin pan. Sprinkle extra chocolate morsels on top for garnish if desired. Place muffin tin on preheated oven and bake for 25 minutes.
-
Remove muffins from oven and allow them to rest for 10 minutes. remove each muffin and place on cooling rack. Allow them to cool-off and set for another 10 minutes. Enjoy!
Recipe Notes
Tips and Substitutions:
- Use ripe bananas- The riper the bananas, the sweeter the muffins will be.
- Preheat oven and use a thermometer– this will ensure your oven is the correct temperature.
- Do not fill muffins all the way to the top– as muffins rise in the oven, they will overflow. Fill each muffin about 2/3 up.
- When muffins are ready to come out of the oven, open the oven slowly– This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
- Make sure to transfer muffins to a cooling rack– This way they can cool on the inside and not continue baking. You want nice and moist muffins!
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
