These Paleo Banana Nut Almond Flour Chocolate Chip Muffins they’re fluffy, smooth and completely candy! Naturally gluten free, dairy free and wholesome!


Paleo Banana Nut Chocolate Chip Almond Flour PIN Muffins


I believe I'm secretly attempting to determine all of the methods you may make banana bread.
Besides I didn't begin this quest on function, it simply form of occurred as a result of banana bread is THAT GOOD.
It began with Paleo Coconut Flour Banana Bread, which was my first try at making banana bread. After which we continued with Paleo Chocolate Almond Butter Banana Bread and Banana Bread in a Mug!
Heck, we even went loopy and had SUGAR FREE banana bread as soon as.
Critically, when the recipe is banana bread, the probabilities are ENDLESS.
However what? Banana Bread MUFFINS stuffed with chocolate chips and crunchy pecans may simply be the very best model but! In the event you're interested by different flourless baking choices, you is perhaps curious about our flourless gluten-free chocolate chip cookie for a scrumptious deal with.


Wholesome swaps for Almond Flour Banana Muffins
What if I instructed you that your traditional, satisfying, stuffed banana bread muffin may be wholesome too? YES, it's true and all it takes is just a few more healthy ingredient swaps! Here’s what I utilized in them Paleo Almond Flour Banana Muffins with Chocolate Chips:
- White flour: As a substitute of utilizing common flour, I opted out and made this gluten free bread utilizing almond flour and coconut flour as a substitute.
- Butter: I used melted coconut oil so as to add fats and richness to those muffins.
- Granulated white sugar: I used coconut sugar to sweeten these muffins as a extra pure possibility.
- Chocolate chips: I used dairy free as a substitute for these avoiding/allergic to dairy! You can too attempt making a keto chocolate cake for those who're in search of a low-carb possibility that's nonetheless scrumptious.


Often requested questions and suggestions
When selecting bananas to bake into these scrumptious muffins, the riper the higher! I like to make use of overripe, spotty bananas.
All my recipes are written as I’ve examined them. I haven't examined different flours as a substitute of almond for this recipe, so I don't understand how they’d work!
In gluten-free baking, weighing flour on a scale is of the utmost significance! Don't neglect to weigh the flour for a fantastic outcome!


Print the recipe
Substances
- 1 1/4 Cups Almond flour (125g)*
- 1/4 Cup Coconut flour (25g)*
- 1/2 soup spoon Cinnamon
- 3/4 a teaspoon Baking powder
- 1/4 a teaspoon Salt
- 3/4 Cup ripe banana, porridge (200 g)
- 1/4 Cup Coconut sugar
- 2 soup spoon Coconut oil, molten
- 1 Egg
- 3/4 a teaspoon Vanilla
- 1/4 Cup pecans, coarsely chopped
- 2 soup spoon Mini chocolate chips with out dairy merchandise
Instruction
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Preheat oven to 350 levels and coat a muffin tin with cooking spray.
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In a medium bowl, whisk collectively the flour, cinnamon, baking soda, and salt.
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In a separate giant bowl, whisk collectively the banana, coconut sugar, oil, egg and vanilla. Add the dry substances to the moist and whisk till mixed. Stir in pecans and chocolate chips.
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Utilizing an ice cream scoop, fill 6 muffin cups. Bake till the tops are golden brown and a toothpick inserted into the middle comes out clear, about 22-25 minutes. Let cool COMPLETELY within the pan
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ABSORB
Diet
Serving: 1muffin | Calorie: 216kcal | Carbohydrates: 24G | Protein: 4G | Thick: 13G | Saturated fats: 6G | Ldl cholesterol: 31mg | Sodium: 183mg | Potassium: 271mg | Fiber: 4G | Sugar: 17G

