One of the best banana-chocolate chip muffins I've ever had, made with coconut flour. No butter or oil needed.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
10
Yield:
10 muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.

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  • Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.

  • Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

Cook's Notes:

I used a stevia and white sugar combo from Domino(R).

It's ok if it's a little chunky from the banana. I like the texture personally. If you don't, you can always blend it to your liking.

Nutrition Facts

102 calories; protein 3.2g; carbohydrates 16.3g; fat 3.9g; cholesterol 55.8mg; sodium 211.4mg. Full Nutrition
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