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Banana Chocolate Chip Muffins

  • Author: Robin Barrie


When your son calls you the best cook ever because you made him these Chocolate Chip Banana Muffins, you don’t mind making them again! I often make these when I have overripe bananas. And for those of you who don’t love 🍌 , my son can attest to the fact that they actually don’t have a strong banana flavor. My boys love these and often enjoy them for breakfast! Let me know what you think and tag me if you try!

Chocolate Chip Banana Muffins: (makes 9 standard-sized muffins)


  • 1.5 cups of mashed banana (about 3 medium ripe bananas)
  • 1/3 cup liquid coconut oil (I melt and cool solid coconut oil)
  • 1/4 cup almond milk
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1/2 cup coconut sugar or powdered maple sugar (I use the maple.)
  • 4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 400 degrees. Use a nonstick spray to coat muffin tray or add liners.
  2. Place wet ingredients in a medium mixing bowl and mix with an electric mixer or by hand with a spoon/spatula.
  3. Once mixed well, add dry ingredients to wet ingredients and continue to mix with a spatula (Do not overmix the batter can get lumpy and thick!)1
  4. Bake in the oven for 5 minutes on 400 degrees then reduce to 375 degrees for 20 minutes or until fully baked. (Stick a toothpick in and if it comes out clean, they are done.)
  5. Keep in the fridge for about 7 days in Tupperware container or freeze for longer.