Chocolate Chip Banana Muffins
Try this Chocolate Chip Banana Muffins recipe, or contribute your own.
Try this Chocolate Chip Banana Muffins recipe, or contribute your own.
- Carbohydrate 11.8772703174844 g
- Cholesterol 1.48925 mg
- Fat 18.6656437577389 g
- Fiber 4.09067484276112 g
- Protein 4.76157750082442 g
- Saturated Fat 9.8935148818575 g
- Serving Size 1 1 -10 (38g)
- Sodium 34.1654062547221 mg
- Sugar 7.78659547472332 g
- Trans Fat 1.07328450046266 g
- Calories 222 calories
Step-by-step
- Preheat your oven to 350 {F}
- Mash your bananas in a mixing bowl and add in the eggs, mix together.
- Add in your almond flour + coconut flour and mix well again.
- Add in the rest of your ingredients and mix it all up! And absolutely feel free to add more chocolate chips ??
- Fill lined muffin tin with batter and bake muffins for 20-30 minutes until cooked all the way through and slightly golden on top.
Preheating the oven to 350 degrees Fahrenheit ensures the thermal energy is stable before the batter enters, which allows the leavening agents to react properly upon contact with heat. Grain-free batters rely heavily on eggs and fruit purée for structure rather than gluten development, making oven temperature accuracy critical for proper rising. Spot-checking the internal temperature or watching for golden-brown edges prevents underbaking in the center.
Coconut flour behaves differently than traditional wheat flours because its high fiber content absorbs liquid rapidly during mixing. Whisking the eggs directly into the mashed bananas first creates an emulsion that hydrates the flours evenly without forming dense pockets. Allowing the batter to rest for five minutes before scooping gives the coconut flour adequate time to absorb the maple syrup and melted fats.
Achieving the correct density requires balancing moisture-heavy ingredients with absorbent nut flours. Excessive stirring breaks down too much air captured in the beaten eggs, producing a rubbery crumb instead of a tender structure. Gentle folding preserves the pockets of air necessary for a light bite.
Cooling the finished items on a wire rack prevents bottom condensation from softening the crust. Storing them in an airtight container at room temperature maintains moisture for up to three days without refrigeration.
