Healthy Almond Butter Banana Chocolate Chip Muffins
These grain-free and Paleo-friendly muffins are made in one bowl with just a few simple ingredients. Naturally sweetened with ripe bananas and maple syrup, they are incredibly moist and ready in just 30 minutes!
Equipment
- 12-Cup Muffin Tin (the standard size for this batch)
- Parchment Muffin Liners (grain-free muffins can stick to regular paper)
- Potato Masher or Fork (for mashing those bananas)
- Whisk or Immersion blender (to ensure the almond butter and eggs are combined perfectly)
- Muffin Scoop (Large) (using a large cookie or ice cream scoop ensures all 12 muffins are the exact same size so they bake evenly)
- Wire Cooling Rack (for preventing "soggy bottoms" while the muffins cool)
Ingredients
- 3 Large ripe bananas (mashed)
- 1 cup Natural almond butter (drippy)
- ⅓ cup Maple syrup
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 4-5 tablespoon Coconut flour (start with 4)
- 1 teaspoon Ground cinnamon
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Dark chocolate chips (plus extra for topping)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or grease with coconut oil.
- Mash: In a large bowl, mash the bananas until smooth.
- Mix Wet: Add almond butter, maple syrup, eggs, and vanilla. Whisk until completely smooth.
- Add Dry: Stir in the coconut flour, cinnamon, baking powder, baking soda, and salt.
- The Rest: Let the batter sit for 2 minutes to allow the coconut flour to hydrate.
- Fold: Gently fold in the dark chocolate chips.
- Scoop: Divide the batter evenly into the muffin tin. Top with extra chocolate chunks and a pinch of flaky sea salt.
- Bake: Bake for 20–22 minutes until firm and a toothpick comes out clean.
- Cool: Let cool in the pan for 10-15 minutes before transferring to a wire rack.
Notes
- Texture Tip: If your batter seems too runny after the 2-minute rest, add 1 more tablespoon of coconut flour. The batter should be thick, like heavy Greek yogurt.
- Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for 7 days, or freeze for up to 3 months.
- Nut-Free: You can swap the almond butter for sunflower seed butter (SunButter) for a nut-free version.