I love banana bread and my husband and kids love chocolate chips so what is this mom to do? Combine them, of course! So here is what chocolate chips and banana bread look like when turned into a muffin. And I love these as a snack for school because of the good fats and fiber from the coconut flour. So if you have extra bananas on hand, and have all of the other ingredients, try them, you won’t be disappointed. And of course, these are grain-free, gluten-free.


  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 6 pastured eggs
  • 1/2 cup maple syrup
  • 1 1/2 cups mashed banana
  • 1/4 cup coconut oil, melted
  • 2 tsps vanilla
  • 1/2 cup mini chocolate chips (I use EnjoyLifeFoods)

DIRECTIONS: Turn oven on to 350°F and line a muffin pan with 12 muffin liners. In a large bowl, add the dry ingredients: flour and baking soda, and blend together. Next, add in the eggs and maple syrup and mix well. Next add the mashed bananas and vanilla and blend well. Then, add the melted coconut oil and mix well. Finally, add the chocolate chips and fold in. Lastly, using a spoon, fill the muffin liners with the mixture and divide equally. Bake for about 25-26 minutes. Remove from oven and let sit to cool. * MEAL PREP TIP: I like to make two batches of this recipe and freeze them. When my kids go to school, I take some out and pop them into a container into their lunch boxes, and there you go, they have a nice snack, and also what looks like a treat.