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Blender Chocolate Chip Banana Bread Paleo Muffins

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Blender Chocolate Chip Banana Bread Paleo Muffins

You won't believe how easy it is to whip up these little delights!!!! Basically no clean up, and they are a serious crowd-pleaser. I love these muffins as a breakfast topped with almond butter and a matcha latte, or as a pre or post-workout snack.

Ingredients

  • 2 large eggs
  • 3/4 cup unsweetened cashew or almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons avocado oil
  • 2 extremely ripe bananas
  • 1/2 cup coconut flour
  • 1 cup blanched almond flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees F and line a 12-cup or 2 6-cup cupcake tins with liners.
  • Add all items EXCEPT chocolate chips to a high-powered blender like a vitamix, in the order listed (this is important!). Blend, using a tamper to thoroughly combine into a uniform consistency.
  • Remove container from the base of the blender and stir in 3/4 cup chocolate chips. Fill 11 muffin tins evenly with batter--I find this to be a rounded 1/4 cup. This is a slightly thick batter, so don't expect it to pour.
  • Top muffins with remaining 1/4 cup chocolate chips and bake for 23 minutes (they will seem a little soft but they will firm up). Allow to cool 10 minutes before removing from the tins and placing on a cool rack. Cool another 10 minutes before enjoying! PS the longer they cool, the easier to take the wrapper off. Leftovers will keep tightly sealed at room temp for 2 days or in the fridge for 5 days. PRO TIP: Microwave for 13 seconds out of the fridge or 9 seconds at room temp for melty chips 🙂
Course: baked goods, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, blender, chocolate chip cookie, Dairy Free, Gluten Free, healthy baking, healthy snack, muffins, paleo

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