These Paleo Chocolate Chip Banana Muffins have quickly become a crowd pleasing favorite in our family!
I’ve never been that drawn to anything banana related. I mean it’s ok… but give me chocolate, caramel, or both any day over banana! But I have to say these banana muffins have changed my tune.
I don’t even think I would have even developed this recipe if it wasn’t for repeated requests. After all when I think about muffins, my mind almost always goes straight for these Blueberry Muffins.
So with all the requests, and the fact that Tyler really like banana muffins, I got to work. Imagine my surprise when I bit into my first butter slathered bite, and my eyes rolled up in absolute delight.
Of course 1 muffins turned into 2, and I was hooked! To be fair these banana muffins have mini chocolate chips in them. So maybe that explains my now ‘obsession’ with them.
The other thing that I love about these muffins is they freeze well. And since I first tested them 2 months ago, I’ve been keeping a batch ready to go at all times. It would seem that having ready made muffins around is more handy than I would have thought.
Just last weekend, we had company on an extra busy weekend. So when Saturday morning came, I just reheated these muffins in the oven, and made some sausages and scrambled eggs. It looked like an impressive breakfast, but it couldn’t have been easier.
How to make these Paleo Chocolate Chip Banana Muffins:
- You start by blending the wet ingredients together with the bananas. You can also mash them by hand, but if you have a blender, it’s much quicker.
- Then the wet ingredients are mixed together with the dry ingredients and the chocolate chips.
- Next the batter is portioned evenly into muffin cup liners, or a very well greased pan.
- Finally they’re baked until puffy and just done.
- From there, I love them warm out of the oven with a good amount of butter. But you can also cool them to room temperature and freeze them for a later date.
3 Easy Banana Muffin Variations:
- Omit the chocolate chips for a classic banana muffin.
- Add 1/2 cup fresh blueberries in place of the chocolate chips for banana berry.
- Add 1/2 cup chopped nuts (walnuts and pecans are my favorite with banana muffins) for banana nut. You can omit the chocolate chips or keep them in, either way is great!
More muffin inspiration:
- Flourless Chocolate Peanut Butter Muffins
- Paleo Morning Glory Muffins
- Grain Free Raspberry Almond Poppy Seed Muffins
- Grain Free Vanilla Bean Honeyed Coffee Cake Muffins
- Peaches and Cream Muffins with Cinnamon Streusel
- Glazed Lemon Blueberry Muffins
- Grain Free Blackberry Cardamom Muffins
- Grain Free Cranberry Orange Muffins
- Cinnamon Apple Streusel Muffins
- Pumpkin Spice Streusel Muffins
I hope you’ll enjoy these muffins as much as we have! If you do make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here. And over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
These muffins are sure to be a family favorite, and everyone love the mini chocolate chips!
2 cups fine almond flour
1/2 cup tapioca starch, also called flour
1 Teaspoon ground cinnamon
1/2 Teaspoon sea salt
2 Teaspoons baking powder, see notes
1/4 cup maple syrup
4 ripe bananas, broken/cut into 1” pieces
1/4 cup melted ghee, butter, or avocado oil for dairy free
1 Tablespoon vanilla extract
1/3 cup mini chocolate chips
Optional: 2-3 Tablespoons mini chocolate chips for topping
Preheat the oven to 350ºF, and line a muffin tin with muffin cup liners, or grease the pan very well.
In a medium sized mixing bowl, whisk together the almond flour, tapioca starch, cinnamon, sea salt, and baking powder. Set the mixture aside.
Add the maple syrup, banana pieces, melted ghee/butter/avocado oil, eggs, and vanilla into a blender. Blend on low speeds until smooth.
Pour the banana mixture into the flour mixture, and mix until combined. Then stir in 1/3 cup chocolate chips.
Portion the batter evenly into the prepared pan. Sprinkle with the optional additional chocolate chips.
Bake until puffed in the middle and a toothpick inserted into the center comes out clean or with moist crumbs, not batter, 18-22 minutes.
Remove the muffins from the oven, and let them cool for at least 5 minutes before carefully removing them from the pan to continue to cool on a wire/cooling rack.
Serve hot/warm from the oven. Or cool to room temperature and freeze in an airtight container for up to 1 month. Reheat gently in a warm, 200ºF oven until thawed and warmed through, about 20 minutes.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Gluten Free Muffins, Banana Muffins, Gluten Free, Dairy free, Paleo