Banana Chocolate Chip Muffins
  • Alaina Hinkle

Banana Chocolate Chip Muffins

Updated: Feb 18, 2019

These are just the right mix of light, fluffy and sweet, plus it has fruit in it... so you can basically consider this your fruit serving for the day ;)


Yields 12 large muffins

2 cups almond flour

4 tbsp coconut flour

1/2 cup coconut sugar

2 tsp ground cinnamon

1/4 tsp Pink Himalayan salt

1 cup mini Enjoy Life chocolate chips

1/2 tsp baking soda

1/2 tsp baking powder

3 large ripe mashed bananas

2 tsp vanilla extract

1/4 cup coconut oil

4 eggs


Pre-heat oven to 350 degrees

1: Combine all of the dry ingredients into a large bowl. Break apart any clumps of almond flour for smoother mix

2: Place bananas into a medium bowl and vanilla extract. Mash banana until well mashed together then whisk all 4 eggs into the mixture, and 1/4 cup coconut oil melted. Combine until throughly mixed

3: Pour the wet ingredients into the dry ingredients bowl and mix thoroughly, do not over mix, when you over mix almond flour it releases more oil. Therefore just mix enough to be well combined

4: Grease 1 muffin tins well. Almond flour makes the muffins more moist and so they stick more if not greased well

5: Divide batter out into the tin that holds 12

6: Bake for 20 minutes, (depending on oven at 10 minutes you may need to place a sheet of aluminum foil over them to prevent burning)

7: Once they are out of the oven let them sit for at least 10 minutes or more before taking them out of the tins


ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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