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+ servings
photo of Almond Flour Banana Muffins by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
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5 from 5 votes

Paleo Banana Muffins Recipe

These delicious and moist Paleo Banana Muffins make for an ideal breakfast or snack since they’re gluten-free, low carb, dairy free and have no added sugar.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Desserts
Cuisine: Muffins
Keyword: baked goods, banana, breakfast ideas, chocolate chip, dairy free, gluten free, healthy recipes, muffins, paleo, sugar and cloth
Servings: 12
Calories: 241kcal

Equipment

  • 12-cup muffin pan
  • High-power blender
  • Food portioning scoop

Ingredients

  • 3 bananas very ripe
  • 3 cup almond flour do not use almond meal, as it can make your muffins drier and less flavorful
  • 3 large eggs if you prefer to use just egg whites, substitute in 3/4 cup of egg whites
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup dark chocolate chips plus more for topping

Instructions

  • Preheat your oven to 350°.
  • Line the muffin pan with paper liners or spray them well with cooking spray.
  • Place the bananas, almond flour, eggs, cinnamon, baking soda and powder, and salt in the container of your blender or food processor.
  • Turn the blender on and process the ingredients until you have a completely smooth batter. It will be thinner than a standard muffin batter.
  • Use a spoon or spatula to stir in 1/2 cup of dark chocolate chips.
  • Scoop about 1/4 cup of the batter into each muffin cup and top with a few more chocolate chips.
  • Bake the banana muffins for 18-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.

Notes

  • Remove the muffins from the tins and allow them to cool completely before storing them loosely covered.
  • The muffins will keep for up to 3 days stored at room temperature, or up to 5 days in the refrigerator.

Nutrition

Calories: 241kcal | Carbohydrates: 17g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 212mg | Potassium: 186mg | Fiber: 4g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg