It’s that back to school time of year. Back in the day I’d probably be working on my inner swooning southern belle and pouting while I proclaimed loudly that I don’t want to go. Now? Well now I just have sympathy for those of you going back {or your kids who are going back… either way}, I understand my friends, I understand. And trust me, if I could I’d drop you a super sad emoji right… Here –> . And if you’re not going back to school, don’t have anyone close going back or just have no feelings of sadness about going back… then Hi there! I made you muffins for breakfast that have chocolate, you’re welcome!
But seriously with back to school — I’m sure we’re all looking for that special back to school breakfast or lunch item that’s going to make then smile. And what’s better than a muffin that has tiny adorable chocolate chips? Not much, maybe bacon. So pack these and maybe some bacon for your back-to-schooler to show them how awesome they are!
Or you could pack yourself these muffins to take to work and make yourself some bacon and be the envy of the office. Both options work and should probably be done!
The best part of these muffins is the banana. The banana gives it a really nice flavor and keeps it moist so they won’t have that “dry” or “stale” taste to it a day or two later! And I highly suggest using parchment paper liners. Nothing stick to them so you don’t feel like you’ve wasted any of that precious batter! And if you don’t like chocolate then you can either just leave it out or substitute in something else you might prefer {like: raisins, blueberries, raspberries, walnuts, etc}!
Also: these muffins don’t rise {like most of the baked goods I make} so fill up the tin to pretty much the top if you want a good sized muffin!
Chocolate Chip Banana Muffins | Paleo + Gluten Free
Prep time
Cook time
Total time
Author: Liz
Serves: 8-10 muffins
Ingredients
- 2 medium bananas, almost over ripe + smashed
- 3 eggs, lightly beaten
- 1 cup blanched almond flour
- ¼ cup coconut flour
- ¼ cup maple syrup
- 1 tbsp. vanilla extract
- 2 tbsp. melted butter or coconut oil
- 1 tsp. cinnamon
- ⅓ cup chocolate chip
- Pinch of salt
Instructions
- Preheat your oven to 350 {F}
- Mash your bananas in a mixing bowl and add in the eggs, mix together.
- Add in your almond flour + coconut flour and mix well again.
- Add in the rest of your ingredients and mix it all up! And absolutely feel free to add more chocolate chips 😉
- Fill lined muffin tin with batter and bake muffins for 20-30 minutes until cooked all the way through and slightly golden on top.
Notes
How many muffins you get will depend on how high you fill the tin with the batter as well as how big your muffin tin is! If yours varies from a standard size you'll also need to adjust the cooking time!
Happy Cooking!
xo
Liz-
Great recipe! thanks.
Terrible muffins. Followed the instructions exact. Tossed the whole lot in the garbage….very expensive to make……very disappointing….two thumbs down ….sorry