These paleo chocolate chip banana muffins are the perfect combination of healthy and indulgent! I recently reintroduced flax (it’s removed on the AIP – autoimmune paleo protocol) and have been looking for ways to include it back in my diet. With sweetness from the bananas and chocolate chips, you’ll want more than one of these paleo muffins. Plus, they freezes well for make ahead breakfast and snacks.
Growing up, I remember my mom adding flax to muffins and other baked goods, so this recipe came together easily, on the first try! Phew! The added fiber from the flax is beneficial for so many reasons, the most obvious probably being digestive, but it’s also beneficial for healthy hormones, omegas, cholesterol, and more.
To round out your breakfast, pair these with my nightshade free breakfast sausage. I am currently double batching the sausage and these muffins once per week for our breakfasts. It’s a small investment of time in the kitchen that has been well worth it!
Paleo Chocolate Chip Banana Muffin Ingredients
(makes about 20 muffins)
- 6 medium ripe bananas
- 1 1/3 cups cassava flour
- 1 1/3 cups tigernut flour
- ¾ cup ground flax
- ¼ cup olive oil (or melted coconut oil)
- 1 tsp sea salt
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 cup clean chocolate chips (I use Enjoy Life brand)
- 1 TBS apple cider vinegar
Directions
- Preheat the oven to 350°F
- Optional: line muffin tins or grease with coconut oil (these muffins easily pop out of my muffin tins without this step, but liners are helpful for easier clean up or transporting muffins)
- In a large bowel, mash the bananas.
- Add and mix the remaining ingredients together in the order listed.
- Spoon batter into the muffin tins, spreading evenly to make about 20 muffins.
- Bake for 20-25 minutes or until muffin edges are beginning to brown and a toothpick comes out clean.
- Allow to cool for 10 minutes or so if you can and enjoy! Store in a closed container for a few days, or freeze and reheat as desired.
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