Breakfasts
Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

I know that baking banana bread during quarantine was a huge thing, but I’ll literally never stop baking anything that incorporates overripe bananas, because anything with banana tastes delicious. We’ve been pretty good about waste in our home, we usually are (with some occasions), and for the last few weeks we haven’t had many bananas go to waste because we’ve eaten them before they can turn super ripe or ripe enough to bake with.

Lately I’ve been kind of obsessed with this paleo flour I found on Thrive Market from Bob’s Red Mill. It has a blend of almond flour, coconut flour, tapioca, and arrowroot so it’s grain-free and it holds up really well in baked goods. I don’t personally prefer to bake with coconut flour or even cook much with coconut oil, but in this blend of flours I was very pleased with the results. Coconut flour tends to absorb liquids quicker, so I’m glad the almond flour amongst the arrowroot and tapioca helped keeps these muffins moist, flavorful, and balanced with notes of banana, almond, and barely any coconut. Also, there’s truly nothing better than having the entire house smell like fresh baked muffins on a crummy weekend.

California Olive Ranch

Here’s what you’ll need:

  • 2 small bananas, smashed
    • you could do one large banana too if that’s what you have
    • Trick: mash the bananas INSIDE the peel and squish them out from one of the sides — less mess!
  • 2 eggs
  • 1 cup coconut sugar
  • 1/2 cup avocado oil
  • 1/3 cup maple syrup
  • 2 cups Bob’s Red Mill paleo flour
    • you COULD dabble and try gluten free AP flour, the muffins will prob rise a little bigger and not as moist
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup chocolate chips

Preheat the oven to 350* and grease a muffin tin. Take the two bananas and mash into a mixing bowl. Add the egg, coconut sugar, maple syrup, oil, and whisk together until all ingredients are combined. Take a second mixing bowl and add the flour, soda, powder, and whisk together. Pour the dry ingredients into the wet ingredients and whisk until all of the flour is incorporated. Add in the cup of chocolate chips and whisk again. Separate the batter into the muffin tin and bake for 25-27 minutes. Let cool for five minutes and enjoy! I actually really like these muffins for breakfast with a side of whipped cream and cup of fresh brewed coffee. Delish!

Banana Chocolate Chip Muffins

Easy peasy chocolate chip banana muffins, mini versions of the quarantine banana bread, but made with a paleo flour-blend, gluten free and dairy free. These muffins will make your home smell like your favorite childhood memories.

Course Breakfast, muffins
Cuisine breakfast, muffins
Keyword banana, banana bread, breakfast, chocolate chip, muffins
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 12 muffins
Author nomastehungry

Ingredients

  • 2 small bananas mashed
  • 2 eggs
  • 1 cup coconut sugar
  • 1/2 cup avocado oil
  • 1/3 cup maple syrup
  • 2 cups Bob's Red Mill Paleo Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chocolate chip

Instructions

  1. Preheat the oven to 350* and grease a muffin tin.

  2. Take the two bananas and mash into a mixing bowl.

  3. Add the egg, coconut sugar, maple syrup, oil, and whisk together until all ingredients are combined.

  4. Take a second mixing bowl and add the flour, soda, powder, and whisk together.

  5. Pour the dry ingredients into the wet ingredients and whisk until all of the flour is incorporated. Add in the cup of chocolate chips and whisk again.

  6. Separate the batter into the muffin tin and bake for 25-27 minutes. Let cool for five minutes and enjoy!

1 thought on “Banana Chocolate Chip Muffins

Leave a Reply

%d bloggers like this: