I love to bake!  It’s like therapy to me. My intention with this paleo recipe was to create a Banana Chocolate Chip Muffin recipe that tastes great, wasn’t dry, and was VERY low in sugar and I’m proud to say I NAILED IT!!!

 

Even though I have shifted to gluten free and paleo baking in the last decade, that doesn’t mean it’s sugar free or calorie free.  

 

I am very conscious of how much sugar I intake because of its negative impacts on the body.  

 

Sugar is inflammatory, disrupts hormonal balance, promotes gut dysbiosis, and is addicting.

 

These banana chocolate chip muffins are great for on-the-go, a quick paleo snack, or a great addition to breakfast or lunch.  

 

The recipe uses simple ingredients and a paleo flour blend so you don’t have to buy multiple grain free flours.

Ingredients

3 eggs – room temperature

3 medium bananas, mashed (about 1 cup)

¼ cup melted coconut oil

2 TBSP pure maple syrup

1 tsp. Vanilla extract

1 ½ cups Bob’s Red Mill Paleo Baking Flour

1 tsp. Ground cinnamon

1 tsp. Baking soda

½ tsp. Baking powder

½ tsp. Sea salt

½ cup dark chocolate chips

 

Directions

Preheat oven to 350 degrees.  Line a muffin tin with muffin liners, I use the If You Care brand.

 

Melt your coconut oil in a small saucepan on the stove.  Remove from heat and let cool while you start to mix up your other ingredients.

 

In a large mixing bowl, beat together eggs, mashed banana, maple syrup, vanilla extract, and coconut oil until smooth.

 

Add the Paleo Baking Flour, cinnamon, baking soda, baking powder, and sea salt to the bowl and mix until combined.  Fold in ½ cup dark chocolate chips.

 

Transfer the batter to the muffin liners, filling each slot about ¾ full.

 

Bake for 20-23 minutes or until a toothpick comes out clean.  Cool on a baking rack prior to storing in an airtight container.