These gluten-free and dairy-free muffins are fluffy, soft, and perfectly sweet!
In my household, we love a portable breakfast. Though we always aim to eat breakfast before getting in the car, the reality is that most weekday mornings are a total scramble. Muffins are an easy grab-and-go option, which is why I like to bake a batch on the weekends, so we’ll have them on hand throughout the week.
What I love about this muffin recipe is that it has the hearty, comfort food flavor of banana bread without any of the gluten or dairy. It’s delicious and filling but doesn’t leave you feeling weighed down. The addition of chocolate chips lends a nice bit of sweetness, and the pecans add a delightful crunchy texture. While these muffins are Paleo-friendly, even folks not following a Paleo diet are sure to love them.
Even better, they bake up in just 40 minutes, so they’re quick and easy to prep ahead. Consider baking them on the weekend, and you’ll set yourself up for a week’s worth of healthy and tasty breakfasts!
Are These Almond Flour Paleo Banana Nut Muffins With Chocolate Chips Healthy?
Even though these muffins offer the satisfying flavor of classic banana bread, they’re free of dairy and gluten, making them a lighter and healthier alternative. Thanks to the mashed bananas, almond flour, and coconut flour, they are rich in fiber and other nutrients like potassium. Plus, they’re sweetened with coconut sugar, which has a lower glycemic index than refined white sugar. However, keep in mind these muffins also contain coconut oil, which is high in saturated fat.
Are Chocolate Chips Considered Paleo?
Most chocolate chips are not Paleo-friendly because they typically contain dairy and refined sugar. However, you can find chocolate chips online and in stores that don’t contain dairy and are sweetened with a Paleo-approved substitute like stevia or monk fruit. Be sure to choose dark chocolate chips that are at least 70% cacao or higher.
How Do I Store Leftovers?
These muffins are divine straight from the oven, but if you plan to enjoy them throughout the week, allow them to cool completely and then store them in an airtight container. You can keep them in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, simply pop them in the microwave for 30 seconds and enjoy!
Serving Suggestions
Is there anything that goes better with muffins than a piping hot cup of coffee or tea? Try sweetening yours with this Vanilla Coffee Creamer, which pairs well with the banana and cinnamon flavors in these muffins. Prefer your coffee cold? Give this Coffee Smoothie or Iced Latte a try.
Looking to try other muffin recipes that are free of gluten and dairy? Consider whipping up a batch of these Low-Carb Sugar-Free Keto Blueberry Muffins With Almond Flour or Gluten-Free Paleo Lemon Poppy Seed Muffins With Almond Flour. You may also want to make some Healthy Strawberry Chia Jam to serve alongside your muffins.
Ingredients
- 1 1/4 cups almond flour 125 grams
- 1/4 cup coconut flour 25 grams
- 1/2 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ripe banana mashed (200 grams)
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil melted
- 1 egg
- 3/4 teaspoon vanilla
- 1/4 cup pecans roughly chopped
- 2 tablespoons mini dairy-free chocolate chips
Instructions
- Heat your oven to 350°F and coat a muffin pan with cooking spray.
- In a medium bowl, whisk the almond and coconut flour, cinnamon, baking soda, and salt.
- In a separate, large mixing bowl, whisk the mashed banana, coconut sugar, coconut 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.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
How should these be stored?
Hi Tammy, you can store them in an airtight container at room temperature for 3 days or put them in a freezer bag and freeze them for up to 3 months. Enjoy!