Best Ever Banana Chocolate Chip Muffins [recipe]

Everyone needs a good go-to muffin recipe. Something that’s easy to whip together, can be modified according to the ingredients you have on hand, and (bonus!) that’s healthy and satisfying, too!

THIS is that muffin recipe.

These banana chocolate chip muffins are a staple at our workshops and retreats. So simple to make, so delicious; they’re always a crowd-pleaser.

The beauty of these muffins is that they’re uber-adaptable- I’ve made them with every kind of gluten-free flour you can think of, with every kind of add-in. You name the modification- I’ve tried it! And just like magic, they always seem to turn out.

So bookmark this recipe. You won’t be disappointed you did! All you really need are ripe bananas, your choice of gluten-free flour (our recommendation is to follow the recipe of course, but we know it doesn’t always work out that way!), and your choice of add-in (again, chocolate chips and nuts are always winners, but you do you, boo.)

Here it is! Enjoy!!

Best Ever Banana Chocolate Chip Muffins Recipe

10 minute prep time | 20 minute bake time | Gluten-free with dairy, grain, and refined sugar free option

Ingredients:

• 2 cups ripe bananas, mashed (about 4-5 bananas)

• 1/2 cup grass-fed unsalted butter, melted (or coconut oil if dairy-free)

• 1 cup EACH of oat flour and almond flour (or all almond flour, if grain-free)

• 1 1/2 tsp aluminum-free baking powder

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1/2 cup dark chocolate chips (use Lily’s chocolate chips if low-carb or sugar-free)

• 1/4 cup hemp hearts*

• 1/4 cup walnut pieces*

• Coconut, avocado, or olive oil to grease the pan

Directions:

1. Pre-heat your oven to 400 degrees

2. In one large bowl, whisk together the mashed banana and melted butter

3. In another bowl, stir together the remaining dry ingredients

4. Slowly add the dry ingredients to the wet ingredients, stirring until consistent

5. Grease your muffin pan with oil of choice

6. Divide the batter evenly into 12 regular-sized muffins

7. Bake muffins at 400 degrees for 20 minutes

8. Let cool for at least 20 minutes before digging in!

*NOTE: Don’t like or have walnuts or hemp hearts? No sweat. These taste amazing with crushed raw pecans, pumpkin seeds, sesame seeds, sunflower seeds, and/or rolled oats. OR double up on the chocolate chips (we won’t judge!)