Paleo Banana Chocolate Chip Muffins (Edit recipe)

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Muffins are one of the “love languages” at our home and this baby is no exception! It was perfect the first time I adapted my mother in laws recipe, what a thrill that is. Paleo/gluten free baking doesn't often work that way, so this was a huge win! Warm muffins right from the oven = much happiness! Make sure those bananas have plenty of brown spots, they’ll be sweeter and they’ll mash up easier! Have fun with this and please enjoy!!

15 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	402
Fat:	21 g
Carbohydrates:	56 g
Protein:	3 g
Cholesterol:	30 g
Sodium:	325 mg
Fiber:	6 g
Sugars:	24 g
Calculated per serving.

Serves: 8

Ingredients

1.5 cups Cassava Flour
2 Tbsp Coconut Sugar
.5 tsp Baking Soda
.5 tsp Sea Salt
1.5 cups Banana, really ripe banana, mashed*
.5 cup Salted Butter, melted & slightly cooled, can sub ghee or coconut oil
.5 cup Honey
1 whole Egg, room temperature
1 tsp Pure Vanilla Extract
.5 - .75 cup Dark Chocolate Chips
.25 - .5 cup Pecans, roughly chopped, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 385° and line muffin tin with parchment liners.
In a medium bowl, combine cassava flour, coconut sugar, baking powder, baking soda and salt and whisk to combine and then toss chocolate chips (and nuts if adding) into the bowl, set aside.
In a separate bowl, mix mashed bananas, butter (or ghee), honey, egg and vanilla, whisk well to combine and make sure the egg is well mixed in.
Add wet ingredients into dry ingredients and use a spatula to mix until well combined then let it set for about 5 minutes.
If you want a tall muffin, fill up 8 tins ~ if you want shorter muffins you could easily stretch the batter into 9 or 10. Sprinkle with additional chips and/or nuts if using.
Bake for 22-24 minutes or until the top springs back when lightly touched and golden brown.
Cool for 4 minutes in the tin and then remove and let them cool on a wire rack.

Notes

We have always used fresh bananas when baking these muffins, if you use frozen bananas that you thaw, you may need to adjust the amount of bananas to 1¼ cup or less instead of the full 1½ cups.