This post has been sponsored by my friends over at Lily’s. All thoughts and opinions are my own!
These Almond Flour Banana Muffins are incredibly moist, made gluten-free, refined sugar-free and paleo friendly. This will be your staple go-to banana muffin recipe!
These healthy banana muffins are made with almond flour, tapioca, pasture-raised eggs and sweetened with maple syrup. Look below for what you need to make the recipe!
BEST PALEO BANANA MUFFINS
What’s even better than banana muffins? Banana muffins packed with chocolate chocolate chips! To be exact, my absolutely favorite sugar-free Lily’s chocolate! Lily’s chocolate is made sugar-free, sweetened with stevia and it’s my go-to for baking and snacking! Lily’s makes different types of chocolate, baking chips, peanut butter cups and chocolate covered nuts. They’re all absolutely amazing.
WHAT YOU NEED TO MAKE THESE
almond flour – made by grinding almonds. It’s high in protein, lower in carbohydrates than wheat flour and contains no gluten.
tapioca flour – almond flour tends to have more moisture than wheat flour, so you need to reduce the amount of liquid and fat by adding a starch. Can be substituted with cassava or arrowroot starch
eggs – pasture raised if possible
ripe bananas
avocado oil – can be substituted with coconut olive or evoo
maple syrup
pure vanilla extract
Lily’s Sweets chocolate chips
Lily’s Sweets chocolate bar
HOW TO MAKE ALMOND FLOUR BANANA CHOCOLATE CHIP MUFFINS
Start with preheating oven to 350F and lining a muffin pan with 6 muffin liners (you can also do 9 smaller muffins). In a large bowl, whisk together mashed bananas, eggs, oil and vanilla.
In a separate bowl mix almond flour, tapioca flour and baking soda. Add dry ingredients to wet and mix until combined (don’t overmix it). Fold in chocolate chips.
Divide the batter between the prepared muffin cups filling it almost full. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Once the muffins come out of the oven, stick a few chocolate pieces on top of each muffin. Let them cool on a wire rack.
HOW LONG DO ALMOND FLOUR BANANA MUFFINS KEEP?
The muffins dry out pretty fast so they will be fresh for up to 3-4 days if kept in an air container. I bet they will be gone by then anyway! They’re obviously the best the day you make them. You can also warm them and they’ll taste like new!
FOR MORE ALMOND FLOUR RECIPES, CHECK OUT:
PALEO BANANA MUFFINS, PALEO LEMON RASPBERRY CAKE, PALEO BLUEBERRY NAKED CAKE, PALEO STRAWBERRY SHORTCAKE CAKE and GLUTEN-FREE ORANGE AND ALMOND CAKE
If you make these paleo banana muffins yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
1 1/4 cup almond flour 1/2 cup tapioca flour 2 eggs 2 very ripe bananas (around 3/4 cup mashed) 3 tbsp avocado oil 1 tbsp maple syrup 1 tsp pure vanilla extract 3/4 tsp baking soda 3/4 cup Lily's Sweets chocolate chips 1/2 Lily's Sweets chocolate bar, cut up in pieces
Ingredients
Instructions