Description
Moist, naturally sweetened paleo muffins made with almond flour and ripe bananas, featuring dark chocolate chunks. These gluten-free, grain-free muffins are tender, protein-packed, and better than bakery versions.
Ingredients
Scale
- 2 cups (200g) fine blanched almond flour
- 3 medium ripe bananas (about 1 ½ cups mashed)
- 2 large eggs
- ¼ cup (60ml) melted coconut oil
- ¼ cup (80ml) pure maple syrup
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (80g) dark chocolate chunks
- Optional: ½ cup walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment paper liners.
- Mash the ripe bananas in a large bowl until mostly smooth with a few small lumps.
- Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the bananas. Whisk until well combined and smooth.
- In a separate bowl, whisk together the almond flour, baking soda, baking powder, and salt to break up any lumps.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just moistened. Do not overmix.
- Gently fold in the dark chocolate chunks (and nuts if using).
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 20-22 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before removing.
Notes
Use fine blanched almond flour, not almond meal, for a tender crumb. Ensure bananas are very ripe (brown-spotted) for maximum sweetness and moisture. Do not overmix the batter to avoid tough muffins. Let muffins cool completely before removing from the tin to prevent crumbling. Store in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8
- Sodium: 120
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 3
- Protein: 6
Keywords: paleo, almond flour, banana muffins, gluten-free, grain-free, healthy breakfast, dairy-free, chocolate chip muffins, paleo baking