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:
- Maple syrup
- Flaxseed meal (optional)
- 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.
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:
Grain-free Chocolate Chip Banana 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