Name: Almond Flour Paleo Banana Nut Muffins With Chocolate Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/4 cups Almond Flour; 1/4 cup Coconut Flour; 1/2 tablespoon Cinnamon; 3/4 teaspoon Baking Soda; 1/4 teaspoon Salt; 3/4 cup Ripe Banana (mashed); 1/4 cup Coconut Sugar; 2 tablespoons Coconut Oil (melted); 1 Egg; 3/4 teaspoon Vanilla Extract; 1/4 cup Pecans (roughly chopped); 2 tablespoons Mini Dairy-Free Chocolate Chips

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If you’re on the lookout for a scrumptious treat that perfectly balances nutrition and indulgence, you’ve landed in the right place. These Almond Flour Paleo Banana Nut Muffins With Chocolate Chips are not only delicious but also pack a nutritious punch. Made with wholesome ingredients, they are gluten-free, dairy-free, and a perfect on-the-go breakfast or snack. The combination of ripe bananas, crunchy pecans, and rich chocolate chips creates a flavor explosion that will have you coming back for more!

Why You’ll Keep Making It

These muffins are a staple for several reasons. First, they are incredibly easy to whip up, requiring minimal time and effort. Second, they use simple, wholesome ingredients that you can feel good about eating. The use of almond flour and coconut flour gives these muffins a delightful texture while keeping them grain-free. Plus, the sweetness from ripe bananas and coconut sugar combined with the richness of chocolate chips makes for a satisfying treat that feels indulgent yet nourishing. They are perfect for breakfast, a midday snack, or even dessert!

Ingredient Notes

Almond Flour (1 1/4 cups / 125 grams): This nut-based flour is the star of the show, providing a moist texture and rich flavor while being gluten-free.
Coconut Flour (1/4 cup / 25 grams): This flour absorbs moisture, giving the muffins structure and a subtle coconut taste.
Cinnamon (1/2 tablespoon): Adds a warm, comforting flavor that complements the bananas perfectly.
Baking Soda (3/4 teaspoon): The leavening agent that helps the muffins rise and become fluffy.
Salt (1/4 teaspoon): Enhances the sweetness and balances the flavors.
Ripe Banana (3/4 cup / 200 grams, mashed): The natural sweetener and moistener, bananas are essential in this recipe for flavor and texture.
Coconut Sugar (1/4 cup): A natural sweetener that has a lower glycemic index and adds a caramel-like flavor.
Coconut Oil (2 tablespoons, melted): Provides healthy fats and moisture, making the muffins rich and satisfying.
Egg (1): Acts as a binder, helping to hold the muffins together.
Vanilla Extract (3/4 teaspoon): Adds depth and enhances the overall flavor of the muffins.
Pecans (1/4 cup, roughly chopped): Adds a delightful crunch and nutty flavor to the muffins.
Mini Dairy-Free Chocolate Chips (2 tablespoons): For a touch of sweetness and decadence. Look for dairy-free options to keep this recipe compliant with dietary needs.

Before You Start: Equipment

Mixing Bowls: For combining your dry and wet ingredients.
Whisk or Fork: To mash the bananas and mix the ingredients thoroughly.
Measuring Cups and Spoons: For accurate measuring of your ingredients.
Muffin Tin: To bake the muffins in; use silicone or parchment liners for easy removal.
Oven: Preheat to ensure even baking.

Make Almond Flour Paleo Banana Nut Muffins With Chocolate Chips: A Simple Method

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This will ensure that your muffins bake evenly.

Step 2: Prepare Your Muffin Tin

Line a muffin tin with silicone or parchment liners, or grease it lightly with coconut oil to prevent sticking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine the almond flour, coconut flour, cinnamon, baking soda, and salt. Whisk them together until well combined.

Step 4: Combine Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Then, add the coconut sugar, melted coconut oil, egg, and vanilla extract. Mix until all the wet ingredients are well incorporated.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick and chunky.

Step 6: Fold in Nuts and Chocolate Chips

Gently fold in the chopped pecans and mini chocolate chips until they are evenly distributed throughout the batter.

Step 7: Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will allow them to rise without overflowing.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely before enjoying!

Fit It to Your Goals

Nut-Free Option: Substitute the almond flour with sunflower seed flour for a nut-free alternative.
Lower Sugar: Reduce the coconut sugar or omit the chocolate chips for a lower-sugar version.
Extra Protein: Add a scoop of your favorite protein powder to the dry ingredients for an added protein boost.
Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan-friendly muffin.

What I Learned Testing

Using overly ripe bananas not only enhances sweetness but also improves moisture in the muffins.
Mixing the dry and wet ingredients separately ensures an even distribution of flavors and textures.
Letting the muffins cool completely before storing them helps maintain their texture and prevents sogginess.
These muffins can be frozen for up to three months, making them an excellent make-ahead option.

Save It for Later

If you’re like me and often forget where you saved your favorite recipes, consider pinning this one or printing it out. These Almond Flour Paleo Banana Nut Muffins With Chocolate Chips are perfect for meal prep, so you can enjoy a healthy snack throughout the week. Store them in an airtight container at room temperature for up to three days, or freeze them for longer storage. Simply thaw at room temperature or pop them in the microwave for a quick treat.

Your Questions, Answered

Can I use regular flour instead of almond or coconut flour?

While you can substitute regular flour, it will no longer be a paleo recipe. Additionally, you may need to adjust the liquid content since almond and coconut flours behave differently.

How can I make these muffins sweeter?

If you prefer a sweeter muffin, you can increase the amount of coconut sugar or add a touch of maple syrup or honey. Just be cautious with the liquid balance if you’re adding more wet ingredients.

Can I add other mix-ins?

Absolutely! Feel free to get creative by adding dried fruits, seeds, or different nuts. Just be sure not to overload the batter to maintain the right texture.

What should I do if my muffins are too dry?

If you find your muffins are dry, ensure you’re using enough ripe banana and check your oven temperature. Baking them for too long can also lead to dryness, so keep a close eye on them as they bake.

Serve & Enjoy

These Almond Flour Paleo Banana Nut Muffins With Chocolate Chips are sure to become a favorite in your household. Whether you enjoy them fresh out of the oven or as a quick snack later in the day, they’re packed with flavor and nutrition. Grab a muffin, a cup of your favorite beverage, and savor the deliciousness you’ve created. Happy baking!