Chocolate Chip Banana Muffin Recipe

I buy bananas every time I go to the grocery store. Usually I eat them all by the end of the week, but sometimes I have some left over that start to get a little too ripe for my taste. I like my bananas nice and yellow, without spots. When they start having a ton of brown spots on them, it’s a great opportunity to use them for baking! They’re sweeter and mushier which helps them mix into recipes easier. I whipped up these chocolate chip banana muffins recipe and they were gone by the end of the day. It’s gluten free, dairy free and paleo. Let me know what you think.

What You’ll Need

2 Ripe Bananas
1 cup Almond Flour
1/4 cup Coconut Flour
1 tsp Baking Soda
1/2 tsp Pink Himalayan Sea Salt
1 tbsp Ground Flax Seed
1 tbsp Hemp Seeds
2 tbsp Olive Oil
3 Eggs
1/4 cup Maple Syrup
1 bar of Theo’s 70% Dark Chocolate for Baking
Flaked Sea Salt

1. Preheat oven to 350 and line a muffin tin with muffin cups.

2. Combine the dry ingredients, omitting the chocolate, into a mixing bowl and mix well.

3. In a separate bowl, mash the bananas together until a creamy consistency forms. Then add the wet ingredients and whisk together.

4. Pour the dry ingredients in with the wet ingredients and mix well.

5. Cut up the block of dark chocolate into medium sized chunks. Add the chocolate to the mix. Gently fold in.

6. Fill each muffin cup 3/4 of the way full.

7. Place in the oven and bake for 20-25 minutes, or until you can lightly press down on the top of the muffin and it bounces back up.

8. Add some flaked sea salt to the top.

9. Let cool and enjoy with a nice glass of almond, coconut or oat milk.