Go Back
+ servings
Print

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.

Course Dessert
Cuisine American
Keyword Banana Chocolate Chip Muffins, Gluten-Free Banana Chocolate Chip Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 20 minutes
Total Time 55 minutes
Servings 12 Muffins
Calories 209 kcal
Author Angelica Arias

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

  1. Preheat oven at 350 degrees F. Line a muffin tin pan with muffin liners.

  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.

  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.

  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.

  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!

Recipe Notes

Tips and Substitutions:

  1. Use ripe bananas- The riper the bananas, the sweeter the muffins will be.
  2. Preheat oven and use a thermometer– this will ensure your oven is the correct temperature.
  3. 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.
  4. 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.
  5. 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!

Nutrition Facts
Banana Chocolate Chip Muffins
Amount per Serving
Calories
209
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.4
g
Cholesterol
 
27
mg
9
%
Sodium
 
92
mg
4
%
Potassium
 
111
mg
3
%
Carbohydrates
 
18
g
6
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
5
g
10
%
Vitamin A
 
52
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
73
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.