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Chocolate Chip Banana Muffins (Paleo)

These Banana Chocolate Chip Muffins are pure decadence! Tender, fluffy, and bursting with the irresistible combination of sweet banana and gooey chocolate chips, they're the perfect way to start your day. Crafted with simple, wholesome ingredients and effortlessly whipped up in a single bowl, these muffins are a paleo, gluten-free, dairy-free, and refined sugar-free dream come true.
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These Gluten Free Banana Chocolate Chip Muffins are tender, soft and have the perfect combination of banana and chocolate chips. With only a few ingredients these muffins are made paleo, gluten free, dairy free, and refined sugar free and this recipe is so simple you only need one bowl! I Love the combination of banana and chocolate chips, and I prefer them in muffin form over loaf form simply because I find they stay more moist and tender. There is nothing better than biting into a warm tender banana muffin and the chocolate chips just melting in your mouth. Its the perfect way to start your morning. 

Double The Muffins, Double The Fun

I call these my two-way muffins because I can make two completely different muffins out of one batter. This muffin recipe is actually my Wild Blueberry Banana Muffin recipe, adjusted slightly. I love to make both recipes at the same time (24 muffins) to save time and stock my freezer full. Whenever I make a batch of my wild blueberry muffins, I double it and then divide it in half and add oil to one half which then becomes these Banana Chocolate Chip Muffins. Here’s How you make the two different muffins from start to finish to yield 12 wild blueberry and 12 banana chocolate chip.

  1. Double my wild blueberry and banana muffin recipe and make all the way up until adding the blueberries.

  2. Divide the batter in half. Scoop out 2.5-3 cups of batter and place in separate bowl.

  3. Add 1/4 cup of avocado oil to one bowl. Mix well and then add your chocolate chips or nuts to the bowl with oil. 

  4. To the other bowl (without the oil) gently fold in your wild frozen blueberries. (The blueberries are what adds the moisture in so you do not need oil in this batch).

  5. Fill 24 muffin tins with liners, fill each muffin with 1/4 cup of batter and bake at 350 degrees for 22-25 minutes.

Optional Add-Ins

Espresso powder- Yeah…you heard that right, you can add espresso into these muffins to really jumpstart your morning breakfast! I recommend 1 Tsp espresso powder added into the batter. Espresso powder is essentially finely ground coffee/espresso. So you can use drip ground beans, but just make sure you put them in a grinder/blender to finely grind them into a powder form. 

Nuts- If you’re not keen on chocolate chips, then walnuts, pecans or even sliced almonds are perfect nut add-ins for this recipe. 

Storing these gluten free banana chocolate chip muffins

Storing- Store these on the counter in an airtight container for up to 3 days, in the refrigerator for 1 week (airtight container) or in a freezer safe storage bag for up to 3 months. For freezer tips, ensure all air is removed from bag or individually wrap each muffin in saran wrap to ensure you wont have freezer burn.  

Try These Other Delicious Muffins!

Pumpkin Streusel Muffins (Paleo)

Paleo Chocolate Muffins

Paleo Banana Bread

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Banana Chocolate Chip Muffins (Paleo)

Jennifer Hall
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Baking, Breakfast
Servings 12 Muffins

Equipment

  • 12 cup muffin tin plus liners
  • Bowl
  • Whisk

Ingredients
  

  • 3 Ripe bananas
  • 1/4 cup Avocado oil
  • 1/2 cup Coconut sugar
  • 3 Eggs
  • 1 cup Almond flour
  • 1/2 cup Coconut flour
  • 1/4 cup Tapioca flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Paleo Chocolate chips (Hu chocolate chips)

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line muffin tins with liners.
  • In a large bowl, mash bananas, add coconut sugar, eggs and vanilla extract. Mix until well incorporated. Add in your remaining dry ingredients, almond flour, coconut flour, tapioca flour, baking soda and baking flour, and salt. Mix until well incorporated.
  • Gently fold in chocolate chips. Bake for 22-25 minutes.
Keyword bananas, Chocolate, Muffins, Paleo
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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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