Paleo Banana Chocolate Chip Muffins

paleo-banana-chocolate-chip-muffins
Photo by Emily Kinni
Rating
Read Reviews
  • Makes 12 muffins
  • Hands-On Time
  • Other Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 240 calories
    • Fat 16 g
    • Sat Fat 2.5 g
    • Cholesterol 30 mg
    • Sodium 280 mg
    • Protein 6 g
    • Carbohydrate 21 g
    • Sugar 14 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 74 mg

Heat oven to 350° F. Spray muffin tin with cooking spray and line with cupcake liners. Set aside.

In a large bowl, whisk together almond flour, flaxseed, baking soda, baking powder, and salt.

In a separate bowl, mix together mashed bananas, eggs, olive oil, and honey. Pour the wet ingredients into the bowl of dry ingredients. Carefully mix together until well combined. Fold in the chocolate chips.

Ingredients

  1. Check 2 1/4 cups almond meal
  2. Check 3 tablespoons ground flaxseed
  3. Check 2 teapoons baking soda
  4. Check 1 teaspoon baking powder
  5. Check pinch salt
  6. Check 2 large ripe bananas, mashed, plus ½ banana sliced, for topping
  7. Check 2 eggs
  8. Check 2 tablespoons olive oil
  9. Check 1/4 cup honey
  10. Check 1/3 cup dark chocolate chips or chopped dark chocolate

Directions

  1. Heat oven to 350° F. Spray muffin tin with cooking spray and line with cupcake liners. Set aside.
  2. In a large bowl, whisk together almond flour, flaxseed, baking soda, baking powder, and salt.
  3. In a separate bowl, mix together mashed bananas, eggs, olive oil, and honey. Pour the wet ingredients into the bowl of dry ingredients. Carefully mix together until well combined. Fold in the chocolate chips.
  4. Fill the greased muffin tin with batter, about ¾ full.
  5. Place a small slice of banana on top of each muffin before baking, if desired.
  6. Bake for about 20 to 24 minutes or insert a toothpick into the center and if it comes out clean, remove muffins from the oven.
  7. Let cool for 5 to10 minutes.