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Banana chocolate chip muffins

Banana Chocolate Chip Muffins

Made with green banana flour and speckled with dark chocolate chips, these naturally-sweetened grain-free muffins are a perfect little snack, treat or breakfast complement.

Course Breakfast, Snack, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword banana chocolate chip muffins, muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9


  • 3/4 cup green banana flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 10-12 medjool dates, pitted and soaked in boiling water for 5 minutes
  • 1/4 cup coconut oil, melted
  • 2 eggs, preferably pasture-raised
  • 2 tsp pure vanilla extract
  • 2 tsp apple cider vinegar
  • 1/2 good-quality dark chocolate chips
  • 1 medium just-ripe banana, peeled and sliced about 1/4" thick or so


  1. Preheat oven to 350 degrees F. Line with 9 parchment paper muffin liners and set aside.
  2. In a large mixing bowl, stir together the green banana flour, baking soda and sea salt.
  3. After the dates have soaked, blend in food processor until a sticky paste forms. Then, add to the mixing bowl with the eggs, vanilla and apple cider vinegar. Lastly, fold in the dark chocolate chips.
  4. Scoop batter into lined muffin tins, filling each tin about 3/4 full. Top each muffin with a banana slice. Place in preheated oven and bake 20-25 minutes or until toothpick inserted in the center comes out clean.
  5. Cool in muffin tin for about 5 minutes before removing and then transfer to cooling rack to cool further.