Breakfast,  Desserts,  Recipes

Gluten Free Chocolate Chip Banana Muffins

These are my favorite banana muffins for one reason: they don’t taste healthy at all. The coconut oil keeps them super moist and it tastes like you’re eating a lil piece of cake. I’m obsessed. These totally satisfy my sweet tooth without actually indulging in much sugar at all. Best of all, they’re super easy and quick to make – the hardest part of the whole thing is just waiting for the bananas to go ripe, so plan accordingly! 😉


Chocolate Chip Banana Muffins

Yield: 12 Muffins


  • 3 cups almond flour
  • 1.5 tsp cinnamon
  • 3/4 tsp baking soda
  • 3/8 tsp salt
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 3 medium bananas
  • 3 large eggs
  • 3 tsp lemon juice
  • 2 tsp vanilla extract
  • 1 cup chocolate chips


  1. Preheat the oven to 350 degrees F.
  2. Prepare a muffin tin with nonstick spray or oil.
  3. In a small bowl, mix all the dry ingredients together.
  4. In a medium bowl bowl, mix together melted coconut oil, syrup, and mashed bananas. Mix in the eggs, lemon juice, and vanilla.
  5. Fold the almond flour mixture into the wet banana mixture until fully incorporated. Use a scoop to evenly fill the muffin tin. Bake for about 22-25 minutes or until the edges are golden brown and a toothpick comes out clean.
  6. Allow to cool before removing from the pan.

Social media & sharing icons powered by UltimatelySocial