This easy and delicious Coconut Flour muffins (with banana and chocolate chips) recipe is sure to become your favorite! A delicious coconut flour banana muffin recipe using coconut flour, bananas, and chocolate chips. Grain-free, gluten-free, dairy-free and Paleo!
Preheat oven to 350 degrees F/180 C.
Gather all the ingredients. Puree bananas using a potato masher or fork.
Place dry ingredients (coconut flour, baking soda, and salt) in a medium-sized bowl and mix.
Place the wet ingredients in a bowl and whisk them together.
Add dry ingredients to wet ingredients and mix well. Add the chocolate chips and stir.
Place 6 paper muffin liners or silicone liners in a muffin tray. Using a large ice cream scoop, divide batter evenly among the six regular-sized muffin cups. Optional: Add an additional tablespoon of chocolate chips to the top of each muffin.
Bake at 350 degrees F. for about 30 minutes, until the tops of the muffins are lightly browned and an inserted toothpick comes out clean.
Cool on a baking cooling rack or eat warm.
For best results in ease removing muffins, use silicone muffin liners. Bonus - they are reusable and easy to clean.
If using paper muffin liners, for best results, and ease of removing muffins, place them in the refrigerator for an hour or more.
*Bakers tip - start with room temperature ingredients.
Muffins are best consumed the same day but will last an additional day stored in the refrigerator.
This recipe makes 6 regular size muffins.