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.
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