These Chocolate Chip Banana Muffins are so moist and delicious, you’d never guess they’re Paleo and Vegan! With no added sweeteners, bad fats or carb-y flour, these are definitely some of the best diet-friendly muffins out there.
Ingredients
2LargeBananas, Overripe, 1 cup mashed, 270g
¼cupAlmond Milk
¼cupAlmond Butter, 64g
2TbspFlaxseed Meal, 21g
1TbspCoconut Oil, Melted
1tspVanilla Extract
¾cupAlmond Flour, 90g
⅓cupCoconut Flour, 43g
1TbspBaking Powder
¾tspCinnamon
¼cupChocolate Chips, Stevia Sweetened, 56g
Instructions
Preheat oven to 350°F, line 9-cup muffin pan and lightly spray insides with cooking spray or coconut oil.
In a large bowl, roughly mash banana with a fork.
Add milk, almond butter, flax, oil and vanilla extract, and stir to combine.
In a medium bowl, combine and uniformly mix flours, baking powder and cinnamon.
Add dry ingredients to wet, and stir until uniform. Batter will be thick.
Fold in chocolate chips, reserving a few.
Divide batter equally among muffin cups and top with remaining chocolate chips.
Bake for about 30 minutes, a toothpick inserted into center will come out clean.
Let muffins sit 15 minutes before removing form pan.
Notes
Make sure the bananas are overripe and browning, or the muffins won’t be sweet enough since there is no added sweetener.
To ripen green-slightly yellow bananas, bake at 300°F for 12-15 minutes until skin is black and shiny.
Any other nut/seed butter can be used in place of almond butter.
Nutrition value is calculated with Lily’s chocolate chips recommended below recommended below.
Storage:
Let the muffins cool completely before storing so that it remains fresh.
Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
Fridge: 5 days in an airtight glass container.
Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.