These Chocolate Chip Banana muffins are a handy Paleo breakfast, snack, or dessert. I suggest “Enjoy Life” brand semi-sweet chocolate chips as they have just 3 ingredients – cane sugar, cocoa butter and unsweetened chocolate. It’s not a lot of sugar and there’s plenty of other protein and fat to keep blood sugar stable.
Enjoy Life chips are gluten free, non gmo and vegan. One of the only dairy free brands of chocolate chips. If you are trying to cut out ALL sugar, omit the chocolate chips and add some soaked and dried walnuts or pecans for an added boost of healthy fat. There is no additional sugar (or Erythritol), just the sweetness from the bananas and chocolate chips. The trick is using overripe bananas with brown spots. (A yummy way to reduce food waste).
Keep your Almond Flour in the freezer or the fridge and check expiration date when buying.
PrintPaleo Chocolate Chip Banana Muffins
Ingredients
3 large ripe bananas (with brown spots on skin)
3 eggs, pastured are always best
1 tsp pure vanilla extract
½ cup melted ghee or coconut oil, not hot
1 tsp fresh cinnamon (I like Vietnamese)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 cups almond flour
1/4 cup dark chocolate chips
Instructions
-Preheat oven to 350 and put paper wrappers in muffin tin or use Silicone cups. Set aside.
-In a food processor, add bananas, eggs, vanilla, ghee/oil, cinnamon, and blend on low 1-2 minutes OR mash bananas using a potato masher, then mix in with other ingredients. Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula (do not use the blender with the final step).
-Using an ice cream scoop or large spoon, divide batter between 12 muffins and bake 27-30 minutes, or until golden brown and toothpick inserted comes out clean. Remove from the oven, let cool 20 minutes before serving.
Notes
Store: In a cool dry place (or refrigerate) for up to 5 days. Freeze for up to 3 months.
