Gluten-free and paleo chocolate chip banana muffins! Oil-free and sweetened with a bit of maple syrup! These are packed with melty chocolatey chips in each bite and makes for a delicious snack!
I’ve made banana bread loaves and muffins way more to count on two hands! Whenever I have overripe bananas, I immediately make banana bread or store it in the freezer for future baking!
I usually use oat flour for many of my recipes but I’ve been playing with almond and coconut flour a lot more recently! I love almond flour for it’s nutty and slightly sweet flavor. It’s one of my favorite flours for pancakes!
I added lots of chocolate chips into the batter and more on top! I feel like without chocolate or some buts, banana breads or muffins aren’t complete. It’s like the icing on the cake for me!
Check out my other banana bread recipes too – Walnut Banana Bread and Gluten-Free Chocolate Chip Banana Bread!
Chocolate Chip Banana Muffins with Almond Flour (Gluten Free, Paleo)
Ingredients
- 2 large bananas mashed
- 2 eggs
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups ground almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350F. Prepare muffin tray with liners sprayed with oil.
- In a large mixing bowl, mash bananas. Whisk in eggs, maple syrup and vanilla.
- Add in almond flour, baking powder, cinnamon and sea salt. Fold in chocolate chips until just combined.
- Fill each muffin liner until 3/4 full and top each with extra chocolate chips. Bake for 25 minutes or until a toothpick inserted in center comes out clean!
