Paleo Banana Muffins with Dairy-Free Chocolate Chips

Updated at: Thu, 17 Aug 2023 00:04:38 GMT

Step 1

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with parchment paper liners. If you never used parchment paper liners, you'll wonder why the heck you never used them before. Your food doesn't stick to them, so you can eat without have to suck food off the paper. Just sayin'.

Step 2

2. In a large bowl, whisk together the mashed bananas with the eggs. Add in the almond butter/chickpeas, the monk fruit sugar, and vanilla. Continue to whisk until well combined. (Paleo Running Momma suggested using almond butter in the recipe I based this one off of, and I'm not a fan of almond butter in baking. It does weird things to the texture. I had leftover chickpeas from another recipe and used those instead and it came out great. Don't judge me.")

Step 3

3. Add in the almond flour, baking soda, and salt and stir until well combined, but don’t over mix. Fold in the chocolate chips, then transfer the battle to the prepared muffin pan, filling each of the muffin liners until almost full. (When you've been eating paleo for awhile, you forget how fun baking is. Thank you "Enjoy Life" chips for making something that doesn't turn my tummy inside out.)

Step 4

4. If you want, you can sprinkle a few more chips on top of the muffins.

Step 5

5. Bake in the preheated oven for 20-25 minutes or until they rise and turn golden brown. A toothpick inserted near the center of a muffin should come out clean. (My oven sucks...so I ended up baking them for 25 minutes.)

Step 6

6. Cool on a wire rack in the pan for 5 minutes, then remove and continue to cool, with liners on, for another 15-20 minutes. Store leftover muffins in a container at room temperature for the first day, then refrigerate or freeze them to keep longer. (I freeze mine right away, then nuke em in the microwave for 30 seconds with a little Miyoko's cashew butter so it almost feels like having a muffin with real butter.)

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