Muffins are the quintessential perfect food. Everything you want or need in a few delightful bites. Here’s a tasty recipe for grain free banana bread chocolate chip muffins cooked in just 20 minutes.
Traditional banana bread used to be my weakness. But when I decided to push past healthyish to health for real, we had to part ways. Initially I toyed with a few gluten free banana bread recipes but, eventually decided that I wanted to create something not just tasty but also grain-free.
This grain-free banana chocolate chip banana bread recipe is perfect for when you want to use up overripe bananas. Biting into one of these muffins is comfort at it’s best. They could just as easily be used for breakfast on the go, afternoon tea or an after school afternoon snack.
Make a batch at the beginning of the week and pop them in the kids lunch bag or take one with you when you’re on the go. I decided to put some coconut in these banana chocolate chip muffins for a little something extra.
Once these muffins come out of the oven, it will be hard to let them cool. But, I discovered that cooling for 10 minutes in the muffin tin goes a long way to get the texture just right.
This recipe makes nine muffins. But, I’m going to tell you right now, you might as well go ahead an double the recipe because they won’t hang around long. I decided to go with coconut sugar for a more balanced approach to sweetness but, depending on the ripeness of the bananas you use, you can skip the sugar all together.
Grain-free chocolate chip banana bread muffins are the perfect compliment to delicious homemade almond milk. I dare you to try these muffins and not have them be your family’s new go to favorite.
Grain-Free Banana Chocolate Chip Muffins
Homemade grain-free banana bread chocolate chip muffins.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 8-10
1 cup almond flour
1/2 cup tapioca flour
2 mashed riped bananas
1/2 cup unsweetened shredded coconut
1/2 cup coconut sugar
1/3 cup semi sweet chocolate chips
1/2 teaspoon baking soda
1/4 cup melted butter
1/2 teaspoon apple cider vinegar
1 egg (beaten)
1 tsp vanilla extract
1/8 tsp sea salt
Preheat oven to 350 degrees F.
In large bowl combine almond flour, tapioca, baking soda, coconut flakes and salt.
In small bowl mix butter and sugar.
Add eggs, vinegar, vanilla to small bowl and combine.
Add wet ingredients to dry ingredients in large bowl. Fold in chocolate chips.
Spray muffin pan with coconut oil.
Use ice cream scoop to fill 3/4 the way with muffin batter.
Bake for 15-20 minutes or until toothpick inserted into center comes out clean.
Remove from oven and cool for 10 minutes before enjoying.
ice cream scoop
Keywords: banana bread, banana bread muffins, grain free banana muffins, grain-free banana chocolate chip muffins