18/10/2025
Banana Choc-Chip Muffins! (Save this)
Using bananas for sweetness instead of refined sugar is a great way to give kids a healthy treat (adults too!) This banana and chocolate chip muffin recipe is gluten-free, wheat-free, dairy-free, low FODMAP, and nut-free, so it’s safe for school lunch boxes. The recipe contains a lot of bananas and eggs, making it nutrient-dense and full of fiber and protein. I usually double this recipe and freeze the muffins to save time. They defrost in the lunch box ready for recess! I have a busy family of five, and time-saving measures are super important.
Ingredients
4 organic eggs
1/4 cup (90g) maple syrup
1 tablespoon organic apple cider vinegar
1 teaspoon organic vanilla bean paste
5 ripe bananas
80g coconut flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
pinch of salt
3 tablespoons coconut oil, melted
100g dairy-free (paleo) chocolate cut into little chunks or flakes
Method
Preheat oven to 180C. Add muffin paper cases to a 12-cup muffin tin.
Mash the 5 bananas in a large bowl. In another bowl, whisk together the eggs, vinegar, vanilla, and maple syrup. Once it is all well whisked together, stir through the mashed banana.
In another large bowl, mix together all the dry ingredients, coconut flour, salt, cinnamon, and bicarb soda until well combined. Add the dry ingredients to the liquid ingredients and stir until well combined. Stir through the melted coconut oil and chocolate chips. Spoon the mixture into the 12 muffin cases. Bake in the oven for 20-30 minutes or until golden on top.
Enjoy!! ❤ Find more healthy recipes on the blog!
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