Banana Chocolate Chip Muffins Recipe

A close-up of several freshly baked muffins with chocolate chips on top, arranged closely together on a light-colored surface, with each muffin in a brown paper liner.

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Banana Chocolate Chip Muffins Recipe

The perfect, nutritious banana muffin made with all-natural ingredients. Packed with flavor and a generous sprinkle of chocolate chips. They are delicious, fluffy, and yes, you need them in your life!

Prep Time10

Cook Time10

Total Time20

Course: Muffins

Cuisine: American

Keyword: banana bread healthy muffins, healthy banana and chocolate chip muffins, healthy muffins with bananas

Servings: Muffins

Calories: 304kcal

Author: Ansley Beutler

Ingredients

3 bananas
3 eggs
⅓ cup nut butter any nut butter of choice
¼ cup maple syrup
1 teaspoon vanilla
2 cup almond flour
¼ cup arrowroot starch or tapioca flour
2 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon sea salt
1 cup dark chocolate chips

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Instructions

Preheat oven to 350 F and line a muffin tin with liners.
In a large bowl, mash the bananas and add the eggs, nut butter, maple syrup, and vanilla.
3 bananas, 3 eggs, ⅓ cup nut butter, ¼ cup maple syrup, 1 teaspoon vanilla
Fold in the almond flour, arrowroot starch, baking powder, cinnamon, and sea salt. Then add the mini chocolate chips and give the batter a few big turns to distribute.
2 cup almond flour, ¼ cup arrowroot starch, 2 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon sea salt, 1 cup dark chocolate chips
Scoop the batter into muffin liners. Because these are gluten free muffins you can full up the liners all the way to the top! Sprinkle a couple extra chocolate chips on top if desired and bake for 18 - 20 minutes until golden.
Let cool before removing from muffin tin, store in an airtight container for up to 4 days on the counter or a week in the fridge

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