Our banana trees are producing right now and that means we have TONS of bananas. Each tree produces around 50 – 60 bananas. I typically end up freezing the majority for smoothies. I also like to make banana chips in the dehydrator. Another great way to use the bananas is to make banana chocolate chip muffins!
This recipe is made gluten-free and nut-free using coconut and tapioca flours. I’ve been hesitant to use coconut flour in the past due to some bad experiences but the blend of coconut flour and tapioca flour creates a nice texture. Tapioca flour has binding properties that give the muffins more elasticity, hold and a slightly chewy texture.
I’ve categorized these banana chocolate chip muffins as a dessert because that’s how we like to enjoy them however they could easily be eaten as a breakfast on the go. For best results, I like to store my muffins in the refrigerator and then toast them with butter before eating them.
- 3 ripe bananas
- ¼ cup honey
- 4 eggs
- 1 teaspoon vanilla
- ½ cup coconut milk
- ½ cup coconut flour, sifted
- ½ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips
- Preheat oven to 375F. Prepare your muffin pan by placing muffin cups in the muffin pan or use coconut oil to grease the cups.
- Place peeled bananas in a large mixing bowl. Mash bananas using a fork or a potato masher.
- Add honey, eggs, vanilla and coconut milk. Stir until well combined.
- In a separate mixing bowl, combine remaining ingredients except chocolate chips. Stir until well combined.
- Add the dry ingredients from step 4 to the wet ingredients from step 3 and stir until all the ingredients are fully incorporated. Then stir in chocolate chips.
- Divide the batter evenly among the muffin pan cups.
- Bake for 30 minutes or until done. Test for doneness using a clean knife inserted into the muffin. When the knife comes out clean, the muffins are done.