Banana Chocolate Chip Muffins

Easy peasy chocolate chip banana muffins, mini versions of the quarantine banana bread, but made with a paleo flour-blend, gluten free and dairy free. These muffins will make your home smell like your favorite childhood memories.


  • 2 small bananas mashed
  • 2 eggs
  • 1 cup coconut sugar
  • 1/2 cup avocado oil
  • 1/3 cup maple syrup
  • 2 cups Bob's Red Mill Paleo Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chocolate chip


  1. Preheat the oven to 350* and grease a muffin tin.
  2. Take the two bananas and mash into a mixing bowl.
  3. Add the egg, coconut sugar, maple syrup, oil, and whisk together until all ingredients are combined.
  4. Take a second mixing bowl and add the flour, soda, powder, and whisk together.
  5. Pour the dry ingredients into the wet ingredients and whisk until all of the flour is incorporated. Add in the cup of chocolate chips and whisk again.
  6. Separate the batter into the muffin tin and bake for 25-27 minutes. Let cool for five minutes and enjoy!