Blender Chocolate Chip Banana Bread Paleo Muffins!

Posted on by llbalanced
Blender Chocolate Chip Banana Bread Paleo Muffins
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    [ID] => 8372
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    [post_date] => 2018-04-26 07:32:33
    [post_date_gmt] => 2018-04-26 13:32:33
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    [post_title] => Blender Chocolate Chip Banana Bread Paleo Muffins!
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    [post_modified] => 2018-04-26 07:32:47
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04.26

I love y'all.

No, but seriously.

There will never be enough words or chocolate chip banana muffins to describe how much your support means to me. And by support, I'm referring to your trust.

You TRUST me to give you valuable content, and I take that extremely seriously.

As I write my second cookbook, I don't have the bandwidth to post recipes weekly the way I usually do. But whenever a really good one pops into my brain and I can fit it in (to my mouth), I will be sure to share.

grain free paleo chocolate chip banana bread blender muffins

That's what happened with today's recipe. I had old bananas, and I was heading out of town to the RewardStyle conference, so I needed something portable and preferably with a dose of caffeine. So I threw together some little chocolate-y (the caffeine), banan-y muffins, and I shared them on my Instagram stories as I headed to the airport.

Whelp, y'all made it clear that you wanted IN on the muffins, even though I already have Cinnamon Roll Banana Bread and PB&J Banana Bread Recipes.

A week and 3 trials later, here they are, perfected for YOU. Or as perfect as a recipe can get—every dish has a life of it's own!

These little babies are grain free, gluten-free, dairy-free and packed with insane chocolate flavor. Because I go big or go home when I go chocolate. But, if you INSIST, you can sub the chocolate chips for dried fruit or nuts.

grain free paleo chocolate chip banana bread blender muffinsI hope y'all love these as much as I do, and please tag me on IG so that I can see your beautiful creations!!! @Lauraleabalanced#llbalanced

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TOTAL TIME :23minutes15 minutes15minutes
11muffins
INGREDIENTS
  • 2 large eggs
  • 3/4 cup unsweetened cashew or almond milk
  • 1 teaspoon vanilla extract (brand linked below)
  • 2 tablespoons avocado oil (brand linked below)
  • 2 extremely ripe bananas
  • 1/2 cup coconut flour (brand linked below)
  • 1 cup blanched almond flour (brand linked below)
  • 1/2 teaspoon ground cinnamon (brand linked below)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips (I use the Enjoy Life Mega Chunks, linked below!)
DIRECTIONS
  1. Preheat oven to 350 degrees F and line a 12-cup or 2 6-cup cupcake tins with liners.
  2. 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.
  3. 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.
  4. 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 🙂
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