Chocolate chip banana muffins:

Name: Grain-free Chocolate Chip Banana Muffins
Ingredients: 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

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:

Maple syrup
Eggs
Flaxseed meal (optional)
Vanilla
Cinnamon
Nutmeg
Almond flour
Coconut oil
Ripe bananas
Baking powder
Baking soda
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.