Almond Flour Paleo Banana Nut Muffins with Chocolate Chips
These Almond Flour Paleo Banana Nut Muffins with Chocolate Chips are fluffy, soft and perfectly sweet! Naturally gluten free, dairy free and healthy!
PIN Almond Flour Paleo Banana Nut Muffins with Chocolate Chips
I think I am secretly on a quest to figure out all the ways you can make banana bread.
Except, I didn’t intentionally start this quest, it just kind of happened because banana bread is SO GOOD.
It started with the paleo coconut flour banana bread, which was my first foray into banana bread making. And then we kept going with paleo banana bread with chocolate and almond butter and banana bread in a mug!
Heck, we even got insane and had SUGAR FREE banana bread once.
Seriously, when banana bread is the recipe, the options are ENDLESS.
But, you know what? Banana bread MUFFINS filled with chocolate chips and crunchy pecans might just be the best version yet! If you’re curious about other flourless baking options, you might be interested in checking out our flourless gluten-free chocolate cookies, for a delicious treat.
Healthy Swaps for Almond Flour Banana Bread Muffins
What if I told you that your classic, satisfying, filling banana bread muffin could also be healthy? YUP, it’s true and all it takes are a few healthier ingredient swaps to make it happen! Here is what I used in these Almond Flour Paleo Banana Muffins with Chocolate Chips:
- White Flour: Instead of regular flour, I opted out and instead made this bread gluten free by using almond flour and coconut flour instead.
- Butter: I used melted coconut oil to add the fat and richness to these muffins.
- Granulated White Sugar: I used coconut sugar as a more natural option to sweeten these muffins.
- Chocolate Chips: I used dairy-free instead for those avoiding/allergic to dairy products! You can also try making keto chocolate cake if you’re looking for a low-carb option that’s still delicious.
FAQs & Tips
What kind of bananas to use?
When selecting bananas to bake into these delicious muffins, the riper the better! I like to use over-ripe spotty bananas.
Can I sub something else for the almond flour?
All of My recipes are written as I have tested them. For this recipe, I haven’t tested other flours in place of almond flour so I don’t know how they would work!
My muffins didn’t work – why?
In Gluten Free Baking, weighing your flour on a scale is of the utmost importance! Be sure to weigh your flour for a great result!
Ingredients
- 1 1/4 Cups Almond flour (125g)*
- 1/4 Cup Coconut flour (25g)*
- 1/2 Tbsp Cinnamon
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 Cup Ripe banana, mashed (200g)
- 1/4 Cup Coconut sugar
- 2 Tbsp Coconut oil, melted
- 1 Egg
- 3/4 tsp Vanilla
- 1/4 Cup Pecans, roughly chopped
- 2 Tbsp Mini, dairy-free chocolate chips
Instructions
- Heat your oven to 350 degrees and rub a muffin pan with cooking spray.
- In a medium bowl, whisk the flours, cinnamon, baking soda and salt.
- In a separate, large mixing bowl, whisk the banana, coconut sugar, oil, egg and vanilla. Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
- Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan COMPLETELY
- DEVOUR
Nutrition
Serving: 1muffin | Calories: 216kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 271mg | Fiber: 4g | Sugar: 17g
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