Paleo Chocolate Chip Banana Muffins

Paleo Chocolate Chip Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



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


-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.


Store: In a cool dry place (or refrigerate) for up to 5 days. Freeze for up to 3 months.