A Little History..
When I was little and my family was going on a car trip, my mom would always make banana chocolate chip muffins. They were full of sugar, refined flour and LOTS of chocolate chips. They were one of my favorite road trip snacks.
I remember one particular instance when we were leaving for a car trip. I was so excited because I knew my mom had made these delicious muffins.
However, there was a problem. My mom REALLY likes to reuse containers – whether it’s a reused sour cream container or restaurant take out box. If she can reuse a container, she feels like she won the lottery. So in this particular instance, my mom decided to reuse a Folger’s coffee can to store the muffins. If you’ve ever reused a Folger’s coffee can, you know that anything that goes in there smells and tastes like coffee! Now, that doesn’t sound like a very bad thing in my twenties now – COFFEE banana chocolate chip muffins. But, as a young girl who doesn’t like coffee, this RUINED the muffins! Let’s just say I didn’t exactly enjoy those muffins that car trip.
Just a week ago, I had a craving for these same muffins. I’ve made paleo banana bread and muffins in the past with almond flour and/or coconut flour, but they’ve never tasted the same as the glorious muffins my mom had perfected.
SO, I went on a search to recreate these muffins with the goal of using ZERO sugar and a very minimal amount of refined flour. And, I did it! These taste just like my mom used to make (from what I remember) and are “Healthy-ish” for you 🙂
Check out the original recipe: Banana Oatmeal Muffins (which uses oat flour!) from glutenfreeonashoestring.com
Healthy-ish Banana Chocolate Chip Muffins
- 2 1/2 medium ripe bananas, roughly chopped
- 1/2 cup sour cream or plain Greek yogurt (for dairy free, use coconut milk)
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup erythritol + 1 tsp stevia
- 1 1/4 cup almond flour
- 1 cup all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- Preheat your oven to 350 degrees F. Grease or line the wells of a standard 12-cup muffin tin and set aside.
- In a blender or food processor, place the first 9 ingredients (excluding the chocolate chips) in the order listed and pulse at high speed until well-blended. You may need to use a spatula or wooden spoon to incorporate the flour about half way through.
- Add 3/4 of the chocolate chips and mix with a wooden spoon or spatula until incorporated.
- Divide the batter evenly among the prepared wells of the muffin tin. You may want to shake back and forth the pans into an even layer in each well and sprinkle the tops evenly with the remaining chips.
- Place the muffin tin in the center of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached. Remove from the oven and allow to cool for 5-10 minutes before removing. Enjoy immediately or wrap tightly in a freezer-safe wrap and freeze. Defrost at room temperature before serving.
Enjoy these, they are delicious! But don’t store them in a Folger’s coffee can 😉