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I created this recipe after a month of Paleo/primal eating as an alternative to traditional baked goods. Chock-full of healthy fats and fiber, these delicious little muffins leave you feeling full for longer and are easier for many people to digest. I generally use sprouted flours and organic ingredients, but they are still tasty without it.


Recipe Summary test

15 mins
20 mins
10 mins
45 mins
12 muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.

  • Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.

  • Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Cook's Notes:

You can substitute other extracts for vanilla extract, if preferred.

Do not omit the gelatin! You may substitute xanthan gum for a vegan option, but since spelt does not have the same gluten as wheat, your muffins will be terribly flat without it.

Nutrition Facts

282 calories; protein 5.4g; carbohydrates 36.8g; fat 14.4g; cholesterol 27.3mg; sodium 249.6mg. Full Nutrition