These Almond Flour Paleo Banana Nut Muffins with Chocolate Chips are fluffy, soft and perfectly sweet! Naturally gluten free, dairy free and healthy!
PIN Almond Flour Paleo Banana Nut Muffins with Chocolate Chips
I think I am secretly on a quest to figure out all the ways you can make banana bread.
Except, I didn’t intentionally start this quest, it just kind of happened because banana bread is SO GOOD.
It started with the paleo coconut flour banana bread, which was my first foray into banana bread making. And then we kept going with paleo banana bread with chocolate and almond butter and banana bread in a mug!
Heck, we even got insane and had SUGAR FREE banana bread once.
Seriously, when banana bread is the recipe, the options are ENDLESS.
But, you know what? Banana bread MUFFINS filled with chocolate chips and crunchy pecans might just be the best version yet!
Paleo Banana Bread Muffins Ingredients
There’s nothing better than a good, moist (sorry) loaf of banana bread, Turmeric Oat Flour Bread, or Gluten Free Paleo Pumpkin Bread. A thick slice of a delish, homemade loaf?? I’m ALL ABOUT IT. It’s even more fun when you can turn the bread into muffins like these Almond Flour Paleo Banana Muffins with Chocolate Chips. Banana muffins are such a classic, timeless, tasty option for breakfast or a snack anytime! And when they include simple, healthy ingredients that you’ll feel good about eating, it’s an added bonus! To make them, you will need:
- Almond Flour
- Coconut Flour
- Ground Cinnamon
- Baking Soda
- Salt
- Ripe Banana
- Coconut Sugar
- Coconut Oil
- Eggs
- Vanilla
- Pecans, roughly chopped
- Mini Dairy-free chocolate chips
Healthy Swaps for Almond Flour Banana Bread Muffins
What if I told you that your classic, satisfying, filling banana bread muffin could also be healthy? YUP, it’s true and all it takes are a few healthier ingredient swaps to make it happen! Here is what I used in these Almond Flour Paleo Banana Muffins with Chocolate Chips:
- White Flour: Instead of regular flour, I opted out and instead made this bread gluten free by using almond flour and coconut flour instead.
- Butter: I used melted coconut oil to add the fat and richness to these muffins.
- Granulated White Sugar: I used coconut sugar as a more natural option to sweeten these muffins.
- Chocolate Chips: I used dairy-free instead for those avoiding/allergic to dairy products!
How to Make Paleo Banana Muffins
These BOMB muffins come together in only a few simple steps:
Prepare
Set your oven to 350 degrees and allow it to preheat fully. Meanwhile, spray a muffin tin with cooking spray and rub it in evenly.
Whisk
Add the flours, cinnamon and salt to a medium sized bowl and whisk to combine.
Stir
In a larger mixing bowl, combine the banana, coconut sugar, eggs, coconut oil and vanilla until smooth. Whisk in the dry ingredients. Finally, fold in the chocolate chips and pecans.
Scoop
Using a cookie scoop, add equal portions to the muffin tin cups. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean!
How to Make Domed Muffin Tops
When baking these Paleo Banana Nut Muffins to perfection, chances are you’ll be hoping for those big, fluffy domed muffin tops! The secret to achieving them is simple: use a large ice cream scoop when adding the batter to the muffin tin cavities.
Paleo Banana Muffins FAQ
- What kind of bananas to use? When selecting bananas to bake into these delicious muffins, the riper the better! I like to use over-ripe spotty bananas.
- Can I sub something else for the almond flour? All of My recipes are written as I have tested them. For this recipe, I haven’t tested other flours in place of almond flour so I don’t know how they would work!
- My muffins didn’t work – why? In Gluten Free Baking, weighing your flour on a scale is of the utmost importance! Be sure to weigh your flour for a great result!
Other Healthy Banana Bread Recipes
Caramel Stuffed Paleo Banana Bread Muffins
Ingredients
- 1 1/4 Cups Almond flour (125g)*
- 1/4 Cup Coconut flour (25g)*
- 1/2 Tbsp Cinnamon
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 Cup Ripe banana, mashed (200g)
- 1/4 Cup Coconut sugar
- 2 Tbsp Coconut oil, melted
- 1 Egg
- 3/4 tsp Vanilla
- 1/4 Cup Pecans, roughly chopped
- 2 Tbsp Mini, dairy-free chocolate chips
Instructions
- Heat your oven to 350 degrees and rub a muffin pan with cooking spray.
- In a medium bowl, whisk the flours, cinnamon, baking soda and salt.
- In a separate, large mixing bowl, whisk the banana, coconut sugar, oil, egg and vanilla. Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
- Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan COMPLETELY
- DEVOUR
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Kim shep says
These muffins are so delish! I make them at least once a week! Even picky hubs likes them! Thank you for the great recipe!!
Taylor Kiser says
So glad to hear this Kim! You’re welcome!
Kim says
These muffins are so delicious! I make them once a week! I usually double the recipe so they last the two of us the whole week. When I make other ones my husband asks “why didn’t you make the good ones?” Thank you for this great, healthy recipe!
Taylor Kiser says
You’re welcome! Glad you and your husband love them!