Grain-free banana chocolate chip muffins

My daughter loves her carbs but feels better when she eats less gluten due to a wheat sensitivity. I’m always on the hunt for a good recipe that tastes like a favorite treat but actually is good for her and for the rest of us. The fact that these grain-free banana muffins get some protein into her diet is also awesome!

Nourishing Tweens is a participant in several affiliate programs, advertising programs that provides a means for sites to earn advertising fees by advertising and linking to amazon.com and other websites. I only recommend things that I truly like and would use myself. If you click through my links and make a purchase, there is no additional charge to you.

These grain-free banana muffins are paleo-friendly, too. I do my best to avoid grains myself, and these fit the bill. They are also super filling since they are filled with healthy fat and protein. They fit into an AIP (auto-immune protocol) diet as well.

I’ve scoured the internet to find the best grain-free banana muffin recipe, and I’ve tried a bunch. They’ve all been okay, but none really stand out. This recipe is based on a great one for banana bread that I found at a website called Civilized Caveman.

His recipe is yummy as is, but I have changed it up and I think the end result is extra good for pleasing kids while still being healthy. I increased the spices a lot from what he suggested, adding nutmeg and cloves and upping the cinnamon and salt. I added in chocolate chips because, well, now it’s a treat! The kids think they’re eating a dessert instead of realizing all the healthy protein and fats are getting in them to help them grow.

My son doesn’t like bananas, but if you add chocolate he will compromise his principles. I made these this week and he’s been asking for them daily!

As you’ll notice as you read the recipe, I only added a tiny bit of chocolate because I want to keep the sugar level low. Just a hint of chocolate is enough to please the kiddos without turning this healthy snack (or breakfast) into a sugar bomb. This grain-free banana muffin recipe is also flexible – you can choose to add sugar or not, creating your own healthy/yummy balance.

Perfect Supplements Perfect Plant Protein Image Facebook and Twitter Banner (1024x576)

If you’re serving it for breakfast, scramble up some eggs or heat some nitrate-free sausage to serve alongside, plus a big glass of milk for a well-rounded breakfast that will keep them full for hours. My Easy Veggie Scramble would be great with these!

If your kids aren’t big breakfast eaters, as many tweens and teens are not, then just send them off to school with a grain-free banana chocolate chip muffin or two to munch when they get hungry.

These keep well for a couple of days at room temperature. Put them in the fridge if you want them to last 5-6. They also freeze well. Just stick them in a freezer baggie and make sure they aren’t touching as you place them in the freezer so that they freeze separately. Then you can thaw them overnight on the counter, or microwave them at 50% power until warm.

Banana Chocolate Chip Muffins

These easy grain-free and gluten-free muffins are a delicious, healthy breakfast or snack for growing kids! The muffins are also paleo-friendly and can be easily adjusted to fit low-carb and AIP lifestyles.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

4-5 medium bananas ripe or overripe
4 eggs
1/2 cup almond butter
4 tbsp unsalted butter, melted or coconut oil
1/2 cup coconut flour
4 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/2 cup brown sugar or coconut sugar optional
1/2 cup chocolate chips You can add more if desired

Method

1. Preheat oven to 350
2. Peel bananas and place on a plate. Using a fork, mash them until they are a goopy mess.
3. Put the mashed bananas into your food processor. (You can also use a blender or a mixing bowl with a hand mixer).
4. Add eggs (I always crack them into a small bowl one at a time before adding them to the food processor to make sure I don't get shells in my recipe).
5. Add almond butter and melted butter. Blend ingredients well.
6. Add coconut flour, spices, baking soda, baking powder, salt, and vanilla. Use a fork to evenly distribute the ingredients a bit before turning on the food processor. Blend again.
7. At this point, taste the mixture and decide whether to add sugar. The muffins are good either way – it is up to you how sweet you would like them to be.
8. Prep your muffin pan. You can either use paper baking cups, or grease it with coconut oil spray or butter.
9. Place two chocolate chips in each cup of your muffin tin. Fill the cups halfway with the muffin batter. Place two-three more chocolate chips in each one, then fill to about 3/4 full. If you have enough batter, filling to the top is fine. Finish by adding an additional 2-3 chocolate chips.
10. Bake 20 minutes or until toothpick inserted in one of the center muffins comes out clean (watch out for melted chocolate).