Blender Chocolate Chip Banana Bread Paleo Muffins


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.


  • 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


  • 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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