Grain-free Chocolate Chip Banana Bread Muffins

Banana bread is all the rage right now with everyone at home maintaining social distancing in quarantine. It seems as though we all keep stocking up on bananas and by the end of the week, they’ve all gone past the point of no return and they’re either becoming banana bread or being tossed in the trash.

*Fun fact: often I’ll peel them and freeze them in ziplock bags if I don’t have time to whip up a banana bread so I can do it later. I thought I’d dust off one of my favorite recipes from way back to use up some of my ripe bananas.

This recipe is grain free, however, I want to let you all know that I am personally not grain free and I do not promote grain free diets. I believe all foods fit in the context of a healthful, balanced diet and there is no need to eliminate or restrict food groups. This recipe was developed at a time in my life when I was restricting and eliminating, but they’re still darn delicious and I’d like to share them with you!

These are a great choice for a balanced breakfast or snack as opposed to conventional muffins, which I don’t necessarily recommend having daily. These muffins are chock full of vitamins and minerals from the bananas, healthy fats from almond meal, fiber and protein from coconut flour and egg whites, and some Enjoy Life chocolate chips because everyone deserves some chocolate.

I think these muffins are amazing just the way they are, but they could also be yummy with a shmear of butter, nut butter, whatever you like! Give them a try, and let me know what you think!

Grain-free Chocolate Chip Banana Bread Muffins

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By Samantha Serves: 12
Prep Time: 10 Cooking Time: 30


  • 2 very ripe bananas
  • 3/4 cup almond meal
  • 1/4 cup coconut flour
  • 2 egg whites
  • t tbsp coconut oil melted
  • 1 tbsp almond butter
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/3 cup Enjoy Life chocolate chips optional but highly recommended



Preheat oven to 350 degrees.


Combine dry ingredients except for chocolate chips and set to the side.


Mix wet ingredients together in another bowl and then combine them with dry ingredients.


Fold in 1/3 cup chocolate chips.


Spoon the batter into a oiled muffin tin or use parchment paper cups.


Bake until tops of muffins are golden brown, about 30 minutes depending on your oven.

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