Get ready to meet your new favorite grain-free, gluten-free, Springtime muffins: my favorite Strawberry Chocolate Chip Banana Muffins! These glorious beauties are made with coconut flour, and filled with bananas, fresh strawberries, almond butter, and chocolate chips. The result of these ingredients combined in this recipe: a light and fluffy textured muffin, perfect for breakfast or any time of day. This recipe will be in your rotation for years to come. Enjoy!
- 2 medium-sized ripe bananas
- 3/4 cup creamy almond butter
- 2 eggs (room temperature)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup coconut flour
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 3/4 cup chopped strawberries (fresh)
- 1/4 cup dairy-free chocolate chips
Preheat oven to 375 F.
Line a muffin tin with liners or spray the cavities well so the muffins don’t stick.
Next, in a blender, add the bananas, almond butter, eggs and maple syrup. Pulse for about 30 seconds or until the mixture is smooth.
Next, add the coconut flour, coconut sugar, and baking powder. Pulse for another 30 seconds until incorporated.
Pour the batter into a medium bowl, and gently fold in 1/2 cup of the strawberries and 1/4 cup of the chocolate chips.
Then, fill each muffin cavity with batter about 3/4 way to the top.
Add remaining strawberries and chocolate chips to the top of each muffin.
Bake for 20-22 minutes or until a toothpick comes out clean.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!