Go Back
+ servings
Print

Almond Flour Paleo Banana Nut Muffins with Chocolate Chips

These Almond Flour Paleo Banana Nut Muffins with Chocolate Chips are fluffy, soft and perfectly sweet! Naturally gluten free, dairy free and healthy!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Muffins
Calories 216kcal
Author Taylor

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

Notes

*Please weigh your flour to ensure accurate results!

Nutrition

Serving: 1muffin | Calories: 216kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 271mg | Fiber: 4g | Sugar: 17g