Banana Chocolate Chip Mini Muffins

When it comes to overripe bananas, don't throw them away. They are at the perfect ripeness to use in these mouthwatering grain-free, gluten-free, dairy-free Banana Chocolate chip Mini Muffin recipe.

No added sweeteners as the chocolate chips and bananas provide plenty of sweetness!

Author: Jen Martin Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes

Yield: 24 muffins Cuisine: #paleo #grainfree #glutenfree #dairyfree


  • 1/4 cup almond flour

  • 1/4 cup coconut flour

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/2 tsp. baking soda

  • 1/4 tsp. sea salt

  • 2 bananas, mashed

  • 3 eggs, whisked

  • 1/4 cup coconut oil, melted

  • 2 tsp. organic pure vanilla extract

  • 1/3 cup dairy-free mini chocolate chips


  1. Preheat oven to 375 degrees F. Grease mini-muffin pan with olive oil or coconut oil well or use mini-muffin liners.

  2. In a medium bowl, combine all of the ingredients.

  3. Mix until just combined.

  4. Fill each muffin well about 1/2-3/4 full with batter.

  5. Bake for 10-12 minutes or until center of muffins are firm and spring back when gently pressed in the middle.

  6. Remove from oven and allow to cool for 5 minutes before removing from pan.

  7. Enjoy!

Let me know how you like them in the comments below! 👇👇👇

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