Almond Flour Paleo Banana Nut Muffins With Chocolate Chips
These Almond Flour Paleo Banana Nut Muffins are a delicious gluten-free treat! Bursting with flavor from ripe bananas and chocolate chips, they're perfect any time!
Servings: 12 servings
Ingredients
For the Muffins:
- 1 1/4 cups almond flour (125 grams)
- 1/4 cup coconut flour (25 grams)
- 1/2 tablespoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ripe banana (mashed, 200 grams)
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil (melted)
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/4 cup pecans (roughly chopped)
- 2 tablespoons mini dairy-free chocolate chips
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C). This ensures your muffins will bake evenly.
- Step 2: Line your muffin tin with parchment paper liners or lightly grease it with cooking spray.
- Step 3: In a large mixing bowl, combine the almond flour, coconut flour, ground cinnamon, baking soda, and salt. Whisk until well blended.
- Step 4: In a separate bowl, mash the ripe bananas until smooth. Add coconut sugar, melted coconut oil, egg, and vanilla extract. Whisk until smooth.
- Step 5: Pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold until just combined.
- Step 6: Fold in the chopped pecans and mini chocolate chips until evenly distributed.
- Step 7: Fill each muffin cup about 3/4 full with the batter.
- Step 8: Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Step 9: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Muffin Tin
- Parchment paper liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Notes
- These muffins can be frozen for up to three months.
- For extra moisture, add an additional mashed banana.
- To make them vegan, substitute the egg with a flax egg.