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Homemade Almond Flour Paleo Banana Nut Muffins With Chocolate Chips photo

Almond Flour Paleo Banana Nut Muffins With Chocolate Chips

These Almond Flour Paleo Banana Nut Muffins are a delightful treat! Packed with bananas, nuts, and chocolate chips, they're gluten-free and utterly delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: Gluten-Free, Paleo
Ingredients Equipment Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 3/4 cup Ripe Banana mashed
  • 1/4 cup Coconut Sugar
  • 2 tablespoons Coconut Oil melted
  • 1 Egg
  • 3/4 teaspoon Vanilla Extract
Mix-Ins
  • 1/4 cup Pecans roughly chopped
  • 2 tablespoons Mini Dairy-Free Chocolate Chips

Equipment

  • Mixing bowls
  • Whisk or fork
  • Measuring cups and spoons
  • Muffin tin
  • Oven

Method
 

Instructions
  1. Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This will ensure that your muffins bake evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Notes

  • Using overly ripe bananas enhances sweetness and moisture.
  • Mixing dry and wet ingredients separately ensures even flavor distribution.
  • Store cooled muffins in an airtight container for up to three days.
  • These muffins can be frozen for up to three months.