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Chocolate chip banana muffins:

Have some ripe bananas to use up? Then you are in luck, with these easy-peasy, grain-free, refined sugar-free, and dairy-free chocolate chip banana muffins. And they make for the perfect meal prep option for a breakfast on-the-go. But this recipe can also be made into a banana bread if that is your current mood.

Ingredients you will need:

  1. Maple syrup
  2. Eggs
  3. Flaxseed meal (optional)
  4. Vanilla
  5. Cinnamon
  6. Nutmeg
  7. Almond flour
  8. Coconut oil
  9. Ripe bananas
  10. Baking powder
  11. Baking soda
  12. Mini chocolate chips

Please note I have not tried any substitutes for this recipe and will not have any answers to those questions.

How to prepare batter:

Preparing the batter is simple and quick. I first mashed the ripe bananas with a fork. And then I added the rest of the wet ingredients and mixed. Next, I added the dry ingredients, mixed, and folded in the mini chocolate chips. I used a Tbsp ice cream scoop and added two scoops to each lined muffin tin. But if you don’t have a Tbsp ice cream scoop just add about 1/4 cup of batter to each muffin.

Baking time for muffin or bread:

If making muffins bake 350 F for 17-20 minutes or until a toothpick comes out clean. And if you prefer making banana bread,  add to a lined loaf pan, bake 350 F for 35-45 minutes, or until a toothpick comes out clean.


Storing muffins:

I like to store my muffins in an airtight container in the refrigerator for 4-5 days. And when I want to enjoy one, I either eat cold, or I add to my convection oven and heat on 300 F for 5-7 minutes. But if you are like me, and won’t eat the whole batch at once, freeze half the batch in a Stasher bag.

Check out these other muffin recipes:

Flourless Sweet Potato Muffins

Grain-Free Lemon Poppyseed Muffins


Grain-free Chocolate Chip Banana Muffins

Makes 13 muffins


  • 2 ripe bananas
  • 3 eggs
  • 1/4 cup melted coconut oil
  • 2 cups almond flour
  • 2 Tbsp flaxseed meal OPTIONAL
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup mini chocolate chips + 1 Tbsp for topping


  • Mix wet Ingredients
  • Add in dry ingredients and mix
  • Fold in chocolate chips
  • Add about 1/4 cup batter to lined muffin tin
  • Bake 350 F for 17-20 minutes or until a toothpick comes out clean
  • Store in an airtight container in refrigerator for 4-5 days or freeze