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Moist Paleo Banana Almond Flour Muffins with Chocolate Chips

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These moist and tender paleo-friendly muffins combine ripe bananas, almond flour, and melty dark chocolate chips for a wholesome and indulgent breakfast or snack.

Ingredients

Scale
  • 2 cups almond flour (about 200 grams), finely ground
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 3 large eggs, at room temperature
  • 1/4 cup maple syrup (60 ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon sea salt
  • 1/2 cup dark or semi-sweet chocolate chips (about 90 grams)
  • 1/4 cup melted coconut oil (60 ml), refined if neutral taste preferred

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly with coconut oil.
  2. In a medium bowl, mash 3 ripe bananas with a fork until smooth with a few small lumps remaining (about 2-3 minutes).
  3. Add 3 large eggs, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 cup melted coconut oil to the mashed bananas. Whisk until well combined and smooth.
  4. In a large bowl, whisk together 2 cups almond flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon (if using), and 1/4 teaspoon sea salt.
  5. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; do not overmix.
  6. Fold in 1/2 cup chocolate chips evenly through the batter.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, starting to check at 18 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Measure almond flour by weight for best results. Do not overmix batter to avoid dense muffins. Use ripe but not overly mushy bananas. Melt coconut oil before mixing. Line or grease muffin tin well to prevent sticking. Check oven temperature with thermometer if possible. Store muffins in airtight container to maintain moisture. Nut-free option: substitute almond flour with sunflower seed flour. Sweetener alternatives: honey or coconut sugar. Variations include adding nuts, spices, or fruit instead of chocolate chips.

Nutrition

Keywords: paleo muffins, banana muffins, almond flour muffins, gluten-free muffins, dairy-free muffins, chocolate chip muffins, healthy breakfast, paleo dessert

Find it online: https://goldensimmer.com/moist-paleo-banana-almond-flour-muffins-with-chocolate-chips-recipe-easy-and-perfect-for-breakfast/