I have got some delicious muffin recipes on this here website. I die for the PB&J muffins, but my seasonal pumpkin and apple muffins are also great. But I realized that I don’t have a good, ol’ classic banana bread recipe, so we have to fix that! Isn’t warm, sweet banana bread just the ultimate comfort food?
I LOVED my mom’s banana bread growing up. She doesn’t love baking, so it was a special treat when she’d make it, and we’d gobble down a whole loaf in about 24 hours. She loved pecans, so our banana bread always had pecans instead of chocolate chips. But I know people get weird about nuts in their food, and everyone likes chocolate, so I chose chocolate for the recipe. But if you want the REAL classic, swap the chocolate out for pecans.
These darling little muffins are perfectly banana-y, chocolate-y, and have the perfect muffin texture. I think I say this every time I post a muffin recipe, but I’ve had so many bad, mushy grain-free muffins. I promise that these are not that. They’re so great, and will go perfectly with your morning coffee. Just thinking about a muffin and coffee makes my mouth water.
Secretly I made this recipe a long time ago, but waited to post it after all the yummy Christmas treats. So now that I’ve transitioned to a keto diet, I’d reeeeally like one of these, haha. So do me a favor and make a batch of these yummy little gems. Grab one in the morning, pack them into lunch boxes, serve them as afternoon treats. Anyway you eat them, you’ll love them.
Grain-Free Classic Banana Bread Muffins
2 bananas, mashed
1/2c arrowroot starch
1/4c maple syrup
1 1/2T butter, melted
1/2t vanilla extract
1 1/2c almond flour
1 1/2T coconut flour
3/4t baking soda
1/8t cream of tartar
1/4c chocolate chips
Preheat the oven to 325 degrees. Place 9 parchment liners into a muffin tin.
In the bowl of a mixer, add the first 7 ingredients and mix until smooth. Scrape down the sides and mix again.
In a small bowl, whisk together the remaining dry ingredients, except the chocolate chips.
Add the dry ingredients to the mixer and slowly mix all ingredients together, then adjust the speed to medium-high and beat for about 1 minute.
When the batter is well mixed, fold in the chocolate chips.
The batter will be thick, but scoop it into 9 muffin cups. They’ll be about pretty full.
Bake the muffins for 30 minutes. As soon as you can touch them, move the muffins to a rack to cool.
If you decide to make these muffins, snap a pic for me! I wanna see them, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!