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Homemade Almond Flour Paleo Banana Nut Muffins With Chocolate Chips photo
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Almond Flour Paleo Banana Nut Muffins With Chocolate Chips

These Almond Flour Paleo Banana Nut Muffins with Chocolate Chips are a wholesome, gluten-free treat bursting with banana sweetness and nutty crunch!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: Gluten Free, Paleo
Keyword: Almond Flour, Banana, Chocolate Chips, Gluten-Free, Healthy, Nut Muffins, Paleo, Quick
Servings: 12 servings

Ingredients

  • 1 1/4 cups almond flour (125 grams)
  • 1/4 cup coconut flour (25 grams)
  • 1/2 tablespoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup ripe bananas, mashed (200 grams)
  • 1/4 cup coconut sugar
  • 2 tablespoons coconut oil (melted)
  • 1 egg egg
  • 3/4 teaspoon vanilla extract
  • 1/4 cup pecans (roughly chopped)
  • 2 tablespoons mini dairy-free chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C) to ensure it’s ready for your muffins.
  • If using parchment liners, place them in your muffin tin. If not, lightly grease the muffin tin with coconut oil to prevent sticking.
  • In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, and salt until well combined. This ensures that the leavening agents are evenly distributed throughout the flour.
  • In a separate bowl, mash the ripe bananas until smooth. Add the coconut sugar, melted coconut oil, egg, and vanilla extract. Whisk these ingredients together until you have a cohesive mixture.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; be careful not to overmix.
  • Fold in the chopped pecans and mini chocolate chips with a spatula. This step adds texture and flavor to your muffins.
  • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Equipment

  • Mixing Bowls
  • Whisk
  • Muffin Tin
  • Parchment liners
  • Spatula

Notes

  • For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
  • Try swapping pecans with walnuts or almonds to vary the nutty flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.