One of my favorite baked goods growing up was my mom’s homemade chocolate chip banana bread. She had perfected the recipe, and I’m sure the cups of sugar and butter didn’t help any. 😉 So naturally as I got older, I began experimenting with my own banana bread recipes. Trust me… I’ve gone through a LOT of bananas in my quest to find a healthier alternative, and today I am thrilled to bring that final recipe to you!
These banana bread muffins are seriously amazing. They’re moist, flavorful, and don’t crumble apart. When Isaac took his first bite he said “Wow! These are so buttery soft!” (joke’s on him… I didn’t use any butter, ha!). And he had one almost every day for breakfast last week. Y’all… That NEVER happens when I do a healthier baked good. So I call that a win, and know this muffin recipe will be a staple in our house for years to come.
I went the Paleo route for a couple of reasons. The first is to start cutting back some of the refined carbs and grains I’ve been eating lately (I blame you, Baby H!), and to still be able to enjoy a muffin in the morning without any guilt. I’ve also found that these muffins are WAY more filling than a traditional one, most likely because of the flours used to make them. #winwin Best of all, they were super easy to make, and I was able to get the entire batch baked before heading off to work last week. Because that’s what happens when I don’t feel like grocery shopping and meal prepping on Sunday nights haha!
So yes, I highly recommend these banana bread muffins. They are delicious. They are gluten and dairy free. They are filling. And they are oh so easy to make. What more do you need??
*If you look closely, you may see some chocolate chips peeking out of the middle of these muffins. I snuck in about 6-8 chocolate chips per muffin in the middle for a little extra sweetness, and because I just couldn’t resist! I always use soy free and dairy free chips- they are a little more expensive, but there aren’t any weird ingredients in them and I love that.
- 3 ripe bananas
- 1 egg
- 3/4 cup almond milk
- 1/4 cup honey
- 1/3 cup coconut oil, melted
- 1/2 tsp vanilla
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 Tbsp baking soda
- 1 tsp arrow root powder
- 1/4 tsp salt
- Preheat oven to 350. Oil the bottoms of 10 spaces a muffin tin.
- Mash the bananas in a medium bowl, and add the egg. Whisk together until fully incorporated. Add the almond milk, honey, melted coconut oil and vanilla. Stir until smooth.
- In a separate bowl (or in the same bowl if you like to live on the edge) stir together the almond flour, coconut flour, baking soda, arrow root powder and salt.
- Carefully pour into the liquid ingredients and stir until fully mixed. The batter will thicken up a bit as it sits, so you'll want to move quick!
- Pour the batter into the greased muffin tins. I filled mine all the way to the top, which worked out perfectly because they really didn't rise much as they baked.
- Bake for 20-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.
- Let them cool for 5 minutes, then remove from the tins and finish cooling on a baking rack.
- Store in the fridge for up to a week! Heat in the microwave or (my preferred way) in the toaster oven for a delicious morning treat.
Add some dairy free and soy free chocolate chips to these muffins to add a little extra summin' summin' to them. 🙂
Want more muffin recipes? Try out one of these!
Cinnamon Sugar Kodiak Cake Muffins
Jelly Filled Oatmeal Muffins
Blueberry Zucchini Muffins (a fan favorite!)
Carrot Cake Baked Oatmeal Muffins
Raspberry and Dark Chocolate Baked Oatmeal Muffins
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried your hand at a paleo muffin before?
What’s a guilty pleasure that you LOVE to indulge in?