Paleo Banana Chocolate Chip Muffins
Ingredients
-
1
cup
mashed ripe bananas (~3 medium bananas)
-
3
large
eggs
-
½
cup
grass-fed butter, ghee, or coconut oil, melted
-
½
cup
coconut sugar
-
1½
tsp
vanilla extract
-
½
cup
blanched almond flour
-
½
cup
arrowroot powder
-
¼
cup
coconut flour
-
2
tsp
aluminum-free double acting baking powder
-
1
cup
dairy free chocolate chips
Instructions
- Preheat the oven to 350ºF (177ºC) and line a muffin pan with paper liners.
- In a medium bowl, mix the mashed banana, eggs, melted butter, coconut sugar, and vanilla extract.
- In a large bowl, combine the almond flour, arrowroot powder, coconut flour, and baking powder.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin liners.
- Bake for 20-23 minutes until golden brown and the tops spring back when lightly pressed.
- Allow to cool in the pan for about 5 minutes before transferring to a cooling rack.
- Store cooled muffins at room temperature for up to 5 days.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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