These moist and hearty chocolate chip banana muffins have perfect flavor and texture, PLUS they’re made nut-free thanks to coconut butter! These kid friendly, easy-to-make paleo muffins will become a go-to recipe in your house since they’re perfect for breakfast, snack and dessert!
It’s no secret that banana breads and muffins are among my favorite things to bake (and eat!) since I practically have to hold myself back from sharing TOO many of them here.
But, I think I’ve waited long enough, and I couldn’t be more thrilled to share these ridiculously tasty paleo + nut-free chocolate chip banana muffins with you all today.
They have a “secret” ingredient (which isn’t exactly a secret, since I included it in the title) that gives them extra sweetness and the perfect texture for nut-free paleo muffins, in my opinion. Yes, you guessed it – it’s coconut butter!
Although I LOVE me some coconut butter, I often forget to bake with it even though I KNOW how great it can be for paleo goodies!
As you can see in the first photo above, the batter for these muffins is really thick. This is due to the coconut flour – if you’ve baked with it before, this won’t come as a surprise to you!
For those who might be new to coconut flour, don’t worry about the thickness – in fact – you should worry if your batter is too thin rather than thick when it comes to coconut flour.
I’ve had several experiences where my batter looked perfect and the finished product was MUSH. Never makes me happy, to say the least.
Now for these, the texture came out just the way I like it – moist but not at all wet, cake-like yet hearty, with that nice “crust” on the top of the muffin – AKA muffin-top 🙂
The batter itself comes together quickly – and as with any banana bread – the more over-ripe the bananas, the better!
For the coconut butter, you’ll want to make sure it’s melted but not actually hot – depending on the weather where you are, it might already be melted (as it is for me in the summer) which makes things easier. If it’s totally solid, follow the directions on your jar for melting to get the right texture for the recipe.
Aside from coconut flour making the batter thick, it also limits the amount that the muffins rise – no worries though – this is just how it is when using coconut flour.
Since they won’t rise a whole lot while baking, it’s best to fill the cups about 3/4 of the way up (as pictured above), and since the batter will be thick, a large spoon or ice cream scoop will work well to get it in the muffin liners as neatly as possible.
Speaking of muffin liners – I absolutely swear by these PaperChef parchment muffin/cupcake liners – I’ve never had a sticking issue once switching to these! I’ll link to them within the recipe as well.
I think we’re just about ready to get going with our chocolate chip banana muffins! Grab your ripest bananas and get the oven preheated – I know you’re going to love them!
Chocolate Chip Banana Muffins with Coconut Butter {Paleo, Nut-Free}
Chocolate Chip Banana Muffins with Coconut Butter {Paleo, Nut-Free}
These moist and hearty chocolate chip banana muffins have perfect flavor and texture, PLUS are made nut-free thanks to coconut butter! These kid friendly, easy-to-make paleo muffins will become a go-to recipe in your house since they're perfect for breakfast, snack and dessert!
Ingredients
- 3 medium overripe bananas mashed
- 4 eggs room temperature
- 2/3 cup coconut butter melted
- 3 Tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup coconut flour sifted
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 3/4 cup dairy free soy free mini chocolate chips (or dark chocolate morsels)
Instructions
-
Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
-
In a medium bowl, combine the coconut and tapioca flours, baking powder, baking soda, and salt, set aside.
-
In a separate large bowl using an electric hand mixer, beat together the eggs, mashed bananas, coconut butter, maple syrup and vanilla until very smooth. Now with a spoon or spatula, stir the dry mixture into the wet until combined - the batter will be thick.
-
Fold in the chocolate chips, then spoon batter into lined muffin cups about 3/4 of the way up, since they won’t rise a lot.
-
Bake in the preheated oven about 25 mins or until set and turning light brown. Allow muffins to cool in the pan for about 5 mins, then transfer to wire racks to cool completely.
-
Store loosely covered at room temperature for up to 2 days, then refrigerate if desired. Enjoy!
Nutrition
What I Used To Make My Chocolate Chip Banana Muffins with Coconut Butter:
Want More Paleo + Nut Free Baking Recipes? Try One Of These!
Cassava Four Blueberry Muffins
Banana Blueberry Breakfast Bread
Cassava Flour Chocolate Chip Cookies
Coconut Flour Chocolate Chip Cookies
Triple Chocolate Flourless Pumpkin Brownies
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
These muffins are delicious. Thank you for noting that the batter should be thick as mine was not so I added an additional 1/3 cup of coconut flour and baked them an extra 5 minutes. They came out perfect.