Almond Flour Paleo Banana Nut Muffins With Chocolate Chips
User Reviews
5
Almond Flour Paleo Banana Nut Muffins With Chocolate Chips
Description
The Almond Flour Paleo Banana Nut Muffins with Chocolate Chips blend almond and coconut flours with mashed ripe bananas to create a moist, tender texture. Cinnamon adds a subtle spice, balanced by the sweetness of coconut sugar and vanilla. Pecans provide a crunchy element, complemented by mini dairy-free chocolate chips scattered throughout. The batter is baked until the tops turn golden brown and a toothpick inserted near the center comes out clean, ensuring a fully cooked muffin with a soft crumb inside.
These muffins make a satisfying snack or breakfast option, offering a balance of flavors and textures from the nuts, banana, and chocolate. The use of almond and coconut flours gives them a distinct grain-free character that differs from traditional wheat flour muffins.
For best results, weigh the flours accurately as suggested to maintain the right consistency. Allow the muffins to cool completely in the pan to set their shape and texture before serving.
Ingredients
- 1 1/4 cups almond flour 125 grams
- 1/4 cup coconut flour 25 grams
- 1/2 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup banana mashed (200 grams, ripe
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil melted
- 1 egg
- 3/4 teaspoon vanilla
- 1/4 cup pecans roughly chopped
- 2 tablespoons chocolate chips mini, dairy-free
Instructions
- Heat your oven to 350°F and coat a muffin pan with cooking spray.
- In a medium bowl, whisk the almond and coconut flour, cinnamon, baking soda, and salt.
- In a separate, large mixing bowl, whisk the mashed banana, coconut sugar, coconut oil, egg, and vanilla.
- Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
- Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan completely.
Notes
- Weigh the almond and coconut flours to ensure accurate measurements and proper texture.
- Let muffins cool fully in the pan before removing to avoid crumbling.
- These muffins make a nutritious and filling snack or breakfast choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Muffins
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 183mg | 8% |
| Potassium | 271mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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