Chocolate Chip Pecan Banana Muffins

Everything you love about banana bread but with healthier ingredients and no sweeteners added.

We somehow had tons of overripe bananas this week and they were too far gone to freeze so the next best thing was so make some banana muffins. I love this recipe because it’s not only gluten-free and dairy-free but it also has zero sweeteners added.

Bananas are already super sweet and actually have a lot of natural sugar. Making them perfect for muffins because they add so much natural sweetness. Add in some chocolate chips and you’ve got the perfect way to add in some extra sweetness. Because chocolate makes everything better...am I right?!

This recipe is so easy and calls for really simple ingredients like bananas, peanut butter, almond flour, chocolate chips and pecans. All staples we typically have on hand. Feel free to leave out the pecans or add in your favorite chopped nuts.

I made mini muffins because they’re so cute and you can eat more of them. Not even kidding about that. :) But if you want to make regular size muffins just bake for 4-6 minutes longer.

Be sure to share your recreations with me on Instagram! I love seeing what you’re making in the kitchen.

Chocolate Chip Pecan Banana Muffins

Ingredients:

2 bananas, mashed

2 tbsp peanut butter (or almond butter)

1 tsp baking soda

¼ tsp sea salt

1 ¼ cup almond flour

¼ cup mini chocolate chips (use Enjoy Life for dairy free)

¼ cup pecans, chopped

Directions:

1. Add peanut butter and bananas to a bowl and beat with a hand mixer.

2. Add in baking soda, sea salt, and almond flour and mix until well combined.

3. Fold in chocolate chips and pecans.  

4. Scoop dough with cookie scoop into greased mini muffin tin.

5. Bake at 350 for 7-8 minutes.